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
2 rye crisp breads, OR
2 slices low-carb bread (See the Plain Bread version of my Jiffy Cinnamon Raisin Bread) or use a one minute muffin recipe that you like!
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)
2 tbsp mild 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.
Yield: 10 servings
1
serving
269.7
calories
20.5
g protein
17.5
g fat
5.7 g carbs (carbs are lower with my GF Bread in link above)
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php