Bobotie

Shopping list

• 2 tbsp sunflower oil

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• 1 piece onion — finely chopped

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• 2 clove garlic cloves — minced

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• 600 g beef mince

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• 2 tbsp medium curry powder

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• 1 tsp ground turmeric

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• 1 tsp ground cumin

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• 60 g sultanas

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• 60 g dried apricots — chopped

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• 3 tbsp fruit chutney

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• 1 tbsp white wine vinegar

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• 2 piece fresh white bread — torn into small pieces

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• 200 ml milk

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• 2 piece medium eggs

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• 2 piece bay leaves

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Lightly grease a 20 cm × 25 cm ovenproof baking dish.

2. 2

   Heat the sunflower oil in a large frying pan over medium heat. Add the onion and cook for 4– 5 minutes until softened. Add the garlic and cook for 1 minute.

3. 3

   Add the beef mince, breaking it up with a wooden spoon, and cook for 6– 8 minutes until browned all over.

4. 4

   Stir in the curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.

5. 5

   Add the sultanas, chopped apricots, chutney, and vinegar. Season with salt and black pepper. Cook for 2 minutes, stirring well.

6. 6

   Soak the torn bread in half the milk (100 ml) for 1 minute, then squeeze out excess liquid and mix the bread into the mince. Stir well to combine.

7. 7

   Transfer the mince mixture to the prepared baking dish and press down evenly. Tuck the bay leaves into the top.

8. 8

   Whisk together the eggs and remaining 100 ml milk. Pour this custard evenly over the mince.

9. 9

   Bake in the preheated oven for 30– 35 minutes until the custard is set and golden brown on top.

10. 10

    Remove from the oven, discard the bay leaves, and allow to rest for 5 minutes before serving. Serve with yellow rice and a fresh tomato and onion sambal.