South African Babootie Recipe

Reply Thu 2 Sep, 2010 09:08 am

Bumble Bee Boogie's version of the traditional South African national dish.

This is one of my family's all-time favorite dishes. This is the basic recipe, but I've added or changed the condiments and fruits to adjust to the fresh fruit seasons. Experiment, there is not much you can do to ruin this wonderful dish.

2 pounds ground lamb (or substitute ground beef - or - 3/4 beef and 1/4 pork)
2 large yellow onions, peeled and chopped
2 garlic cloves, peeled and minced
1 can (16-ounce) stewed tomatoes, strain and reserve the juice
1-1/2 tablespoons white granulated sugar
2 tablespoons curry powder (more or less to taste)
1 teaspoon cinnamon powder
3 tablespoons vinegar (regular red or balsamic)
salt to taste
1 firm banana, peeled and sliced
1 Granny Smith large apple, peeled and chopped
6 canned or fresh apricots, chopped, or 1/2 cup dried apricots, chopped
1 8-ounce can crushed or cubed pineapple, including the juice
1 tablespoon apricot jam
1/2 cup slivered almonds*
1/3 cup shredded or flaked coconut*
1/3 cup golden raisins*
Juice strained from canned tomatoes
Steamed rice to serve 8
Bottled Sweet Chutney, if desired

Brown the meat, breaking it into small pieces, in a large skillet and drain off the fat. Add all of the other ingredients except the tomato juice, rice, and chutney. Cover and simmer gently, stirring frequently, for about 30 minutes. As the mixture simmers, add the strained reserved tomato juice as needed if the mixture becomes too thick.

Serve the Babootie over the steamed rice, garnished with the sweet chutney - *or with additional slivered almonds, raisins and coconut.

Serves 8. Preparation time: 45 minutes.
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