Ingredients
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2 slices brown bread, thickly sliced
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1 1/2 cups milk
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2 tablespoons olive oil
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2 teaspoons butter
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3 garlic cloves, chopped
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2 tablespoons curry powder (fresh, not too strong)
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1 tablespoon apricot jam
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2 tablespoons chutney (this would be a fruity chutney like Mrs Balls or Wellingtons)
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5 teaspoons vinegar, brown (we use a brown grape or wine vinegar)
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1 teaspoon lemon juice
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1 tablespoon Worcestershire sauce
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1 tablespoon turmeric
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2 lbs ground beef (and add 2 oz extra, as he uses 1 kg lean mince, just over 2 lbs)
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1/3 cup raisins (more than 1/3rd, he uses 100 ml)
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1/3 cup almonds, split (more than 1/3rd, he uses 100 ml)
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2 teaspoons salt
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3 eggs
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8 bay leaves (or use lemon leaves)
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2 onions, medium, finely chopped
Instructions
- Preheat oven to 375 deg F/ 180 deg Celsius.
- Break up the bread and soak in the milk.
- Heat oil and butter in a pan, and fry the onion and garlic until tender and transparent. Add the curry powder and apricot jam (jelly) and mix well.
- Add the chutney, vinegar, lemon juice, Worcestershire sauce, and HALF the turmeric.
- Press the milk from the bread, keeping the milk. Add the bread to the mixture in the pan and mix in well. (Break up lumps).
- Add the ground beef, raisins, splintered almonds and salt.
- Mix well, and fry over low heat until the meat just starts changing colour.
- Remove pan from stove. Beat 1 egg and mix into the meat mixture.
- Put the mixture into a suitable, greased oven dish. Arrange the bay or lemon leaves in top, or push in halfway.
- Beat the 2 leftover eggs with the rest of the turmeric, and the milk you saved from the bread. Pour this carefully over the bobotie.
- Put the bobotie into a larger dish, and pour warm water into the outer dish, to fill it about 2/3rds full.
- Bake for 1 hour. Serve with traditional Yellow Rice with Raisins.