This luscious lamb stew has layers of flavor that just doesn’t quit. It might be too spicy for some tastes, but this can be toned down to suit. It's best if made a day ahead to let the flavor develop. Serve over rice or couscous, or just eat it up with plenty of good fresh French bread.
Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian "bobotok," and the dish was adapted by Dutch and Malay in the region around Cape Town. Bobotie is typically served with yellow rice and a side of mango chutney.