- 2 Thick slices of brown bread
- 375ml milk
- 25ml olive oil
- 10 ml butter
- 2 onions, finely chopped
- 3 Garlic cloves, finely chopped
- 30 ml curry powder
- 15 ml apricot jam
- 30 ml chutney
- 25 ml malt vinegar
- 5 ml lemon juice
- 15 ml Worcestershire sauce
- 15 ml turmeric (borrie)
- 1kg beef topside mince
- 100 ml seedless raisins
- 100 ml almond shards
- 10 ml salt
- 3 eggs
- 8 small lemon or bay leaves
- Preheat the oven to 180°C. Break the bread into pieces and soak it in the milk. Heat the oil and butter in a pan.
- Sauté the onion and garlic until soft and translucent. Add the curry powder and jam and mix well. Add the chutney, vinegar, lemon juice, Worcestershire sauce and half the turmeric.
- Squeeze the milk out of the bread, add the bread to the onion mixture and mix well.
- Set the remaining milk aside.
- Add mince, raisins, almond shards and salt. Mix well and fry over a low heat until the meat just starts to color. Remove from the stove.
- Whisk 1 egg and add to the mince mixture. Pour into an oiled, ovenproof dish. Arrange bay or lemon leaves on the top and press in slightly. Whisk 2 eggs with the remaining turmeric and milk. Slowly pour this over the bobotie.
- Place the dish inside another baking dish. Fill the outer dish two-thirds with water.
- Bake for 1 hour. Serve with yellow rice with raisins.
- If life gives you mince, Make Bobotie
- Serving Size: 4