1 lb (450g) ground beef or lamb
1 slice of white bread
2 large high-welfare eggs
1 cup (240ml) milk
1 cup (240ml) fresh cream
1 white onion, finely chopped
3 garlic cloves, minced
1/4 cup (60ml) apricot or mango chutney
1/4 cup (60ml) raisins or sultanas
2 bay leaves
2 tbsp curry powder
1 tbsp extra virgin olive oil
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Salt and freshly ground black pepper to taste
Toasted almond slices for garnish (optional)
Preheat the oven to 190C/170C fan/gas 4.
In a small bowl, pour half the milk over the bread. Soak the bread until it’s fully softened in the liquid, and then mash with a fork until it becomes a paste.
Heat the olive oil over medium heat in a large pan. Add the chopped onion and minced garlic and sauté gently just until they become translucent.
Stir in the ground meat and cook until fully browned, breaking up any larger chunks with a wooden spoon.
Sprinkle in the curry powder, turmeric, cumin, coriander and salt and pepper and cook the meat mixture for 2-3 minutes.
Add the chutney, raisins and bread paste to the pan, combine thoroughly and cook for a further 5 minutes.
Transfer the remaining mixture to an oval oven-proof dish and press down so it’s tightly compacted.
In a separate bowl, whisk together the eggs, fresh cream, cinnamon and allspice.
Pour the liquid over the meat mixture, ensuring it covers the entire surface.
Arrange the bay leaves on top of the bobotie.
Place the dish in the oven and bake for about half an hour or until the topping has turned golden brown.
Serve with optional almonds sprinkled on top and a little chutney on the side.
