BOBOTIE
Introduced to South Africa by the Cape Malays, this Indonesian curried meat loaf is to South Africa what Moussaka is to Greece and Lasagne is to Italy. Traditionally, Bobotie is served with yellow rice (add turmeric), chutney and banana slices dipped in milk.
2 rye crisp breads, OR
2 slices low-carb bread
2/3 cup half-and-half cream (150 mL)
2 lbs ground lamb, OR (0.9 kg)
lean ground beef
1 cup diced onion (250 mL)
1 tbsp curry powder (15 mL)
2 tsp salt (10 mL)
11/2 tsp ground turmeric (7 mL)
1/2 tsp black pepper (2 mL)
1/4 cup slivered almonds, (50 mL)
(optional)
2 tbsp seedless raisins, (25 mL)
snipped in half
2 tbsp SPLENDA® Granular (25 mL)
1 tbsp lemon juice (15 mL)
4 eggs
4 bay leaves, (optional)
In small bowl, break rye crisp breads or low-carb bread in pieces and soak in half-and-half cream. Set aside. In large skillet, fry ground lamb or beef and onion, until meat is browned. Pour off fat. Stir in curry powder, salt, turmeric and black pepper. Over small bowl, strain crisp bread and cream mixture; set aside cream. Stir softened crisp bread or low-carb bread, almonds (if using), raisins, SPLENDA® Granular, lemon juice and 2 eggs into meat mixture until well combined.
Turn into 2 quart (2 L) casserole dish and press down firmly. Stick bay leaves in upright position in top of meatloaf. Bake uncovered in 350°F (180°C) oven 20 minutes. In small bowl, beat remaining eggs and leftover cream together; pour over meatloaf. Cover and bake another 20 minutes. Remove bay leaves.
Nutritional Analysis: Yield 10 servings:
1 serving: 269.7 calories; 20.5 g protein; 17.5 g fat; 5.7 g carbs