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1
Preheat oven to 350 F and butter a 13x9x2-inch baking dish.
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2
In a large non-stick skillet cook lamb or beef in 1 tablespoon oil over moderate heat, stirring occasionally, until no longer pink, about 10 minutes.
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3
Remove skillet from heat and drain meat in sieve set over a large bowl, reserving any juices.
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4
Add water and bread to juices and let stand 10 minutes.
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5
Chop onions and in a skillet cook in butter and remaining tablespoon oil over moderate heat, stirring until softened.
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6
In another large bowl combine meat, onion, and all remaining ingredients except bread mixture, lime leaves, eggs, and milk.
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7
Squeeze liquid from bread and break into small pieces, dropping into meat mixture.
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8
Toss together bread and meat and spread evenly in baking dish.
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9
Roll lime leaves into spikes and insert, evenly spaced, in several places into mixture.
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10
(Bobotie may be made up to this point one day ahead and chilled, covered.
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11
Bring bobotie to room temperature before proceeding.)
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12
Bake bobotie in middle of oven 30 minutes.
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13
In a small bowl whisk together eggs and milk until just combined and pour over bobotie.
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14
Bake bobotie until custard is set, about 5 minutes more.
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15
Cut bobotie into squares or wedges and serve with rice chutney.
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16
Available at Southeast Asian markets and by mail order from Adriana's Caravan, (800) 316-0820, or Uwajimaya, (800) 889-1928.
