Ingredients

• 1 kg lean mince
• 1 thick slice of bread (no crust)
• 375 ml milk
• 25 ml sunflower oil
• 10 ml butter
• 2 onions, chopped
• 2 cloves garlic, crushed
• 5ml root ginger grated (or ground ginger if no fresh)
• 45 ml (or according to taste) curry powder/paste (I use more x2)
• 25 ml chutney
• 15 ml smooth apricot jam
• 15 ml Worcester sauce
• 15 ml lemon juice
• 100 ml sultanas or seedless raisins
• 1 Granny Smith apple mixed with the juice of one lemon (opt)
• 125 ml almond flakes (opt)
• 3 eggs
• Bay leaves or lemon leaves
• 5 ml mixed herbs
• 5 ml crushed dry curry leaves (opt)
• Ground black pepper, salt, white pepper and turmeric to taste
• Other spices e.g. cinnamon; ground cloves; coriander to taste

Method

1. Soak bread in the milk. Then mash and drain and reserve the milk.
2. Heat oil and butter in a large pan and fry the onions, ginger and garlic.
3. When soft add curry powder and salt. Add the mince in small batches stirring over medium heat until brown and crumbly. Add the chutney, jam, Worcester sauce, turmeric, and lemon juice and mix well. Stir in the bread, sultanas/seedless raisins, (and other fruit eg grated apple (opt) and other seasoning/herbs and spices to taste.
4. Cook over low heat for 15 mins. Remove from the heat and add one beaten egg, mixing well. Transfer the mixture to a greased, large, deep baking dish.
5. Level the top. Whisk the other two eggs, stir in the reserved milk and add a pinch of salt and turmeric. Pour carefully over the meat mixture. Place a few bay leaves or lemon leaves on top and dot with butter. Stand the dish in a larger pan of water (Bain Marie-to prevent drying out) and bake uncovered at 180 degrees celsius for about 35 mins or until the custard topping is set and golden.
6. Bobotie is traditionally served with yellow rice, coconut, fruit chutney and bananas on the side.

This recipe can be prepared a day in advance and then placed in oven or reheated after one day. Also freezes well