By admin
04 April 2011

Serves 4-6 

2 slices white bread, crusts removed

100 ml milk

30 ml (2 T) olive oil

1 kg mince

1 onion, finely chopped

1 large carrot, grated

40 ml mild curry powder

10 ml (2 t) turmeric

30 ml (2 T) apricot jam

30 ml (2 T) raisins

juice and zest of 1 lemon

salt and freshly ground black pepper

3 eggs

200 ml cream

3-5 bay leaves

Preheat the oven to 180 °C.

Soak the white bread in the milk and set aside.

Heat half the oil in a saucepan and cook the meat until done.

Remove from the pan. Heat the remaining oil and fry the onion, carrot, curry powder and turmeric for a few minutes.

Return the meat to the pan and add the soaked bread with milk, apricot jam, raisins and lemon juice and zest.

Season with salt and freshly ground black pepper and mix well.

Spoon the mixture into a greased ovenproof dish.

Whisk together the eggs and cream.

Season with salt and pour the egg mixture over the mince mixture.

Insert the bay leaves vertically into the cream topping and bake the bobotie for 30-40 minutes or until done.

Serve with rice and beetroot preserve.

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