Lamb Bobotie with Rice & Mango Chutney served with Broccoli & Carrots

Prepare Ingredients:

Preheat oven to 180°C. Peel and dice ¾ of the onion (you will have left over) and garlic. Peel and cut carrot into ½ cm rounds. Cut broccoli into bite size florets. Put a pot of water on the stove to boil (for cooking the veg in step 5)

Brown Mince:

Heat oil in a pot over medium heat. Add onion, garlic, curry paste and spice mix. Sauté until fragrances are released and onion is soft, about 3 minutes. Add mince and raisins, breaking mince up with a wooden spoon. Cook until mince is browned all over, about 5 minutes. Add peas to the mince mixture, check seasoning and place into an oven proof dish. (TIP: mince doesn't need to be fully cooked as it will finish cooking in oven).

Add Royale:

Pour cream into a small bowl, add egg and mix well to make a royale. Pour over the top of mince mixture and season with salt and pepper. Put in the oven for 15 - 20 minutes, until top is browned, and egg mix is set.

Cook Rice:

In a pot, bring 1½ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more TBS of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Cook Vegetables:

Add carrots to the pot of boiling water, after 1 minute add broccoli. Cook for 1 minute more, until broccoli is bright green (or to your liking).

You Plate It:

Divide rice between plates and top with bobotie. Serve with mango chutney, carrots and broccoli on the side. Enjoy!