Name: Classic South African Bobotie Casserole
Total time: 1 h 15 min
Cuisine: African
Ingredients: 2 slice White bread, crusts removed; 280 ml Milk, divided; 1 1/2 large Onions, finely chopped; 3 clove Garlic, minced; 2 tbsp Butter; 4-5 Bay leaves, divided; 1/2 tsp Turmeric; 1 tsp Cumin; 1 tsp Curry powder; 1 tsp Coriander, ground; 2 tbsp Tomato paste; 1/4 cup Sultanas; 600 g Minced beef; 3 tbsp Fruit chutney; 1 tbsp Worcestershire sauce; 1/2 tbsp Red wine vinegar; Salt, to taste; 2 Eggs, for the topping

Method

12 steps. Tap one to mark it done.

Place the white bread in a bowl with the milk to saturate it. Press the liquid out of the wet slices, keeping both the damp bread and the leftover milk in separate containers.
Melt the butter in a skillet over medium heat. Cook the finely chopped onions until they soften, then stir in the minced garlic and cook for another minute until aromatic.
Incorporate 1 bay leaf along with the turmeric, cumin, curry powder, and coriander, stirring constantly to cook and fragrance the spices.
Blend the tomato paste and sultanas into the mixture.
Put the minced beef into the skillet, using a wooden spoon to crumble it as it cooks. Sauté the meat until it loses its pink color.
Pull the softened bread apart into tiny fragments and stir them evenly into the cooked beef.
Add the fruit chutney, Worcestershire sauce, and red wine vinegar, then season with salt to taste. Combine everything thoroughly, spoon the beef into a baking dish, and level the surface.
Beat the 2 eggs into the saved milk until smooth. Carefully ladle this liquid topping over the layer of beef.
Arrange the rest of the bay leaves across the surface of the egg mixture.
Set the baking dish inside a larger roasting pan, then pour water into the larger pan to surround the casserole.
Cook in the oven at 180°C (350°F) for 45 minutes, waiting until the egg layer is firm and has a deep golden color.
Take the dish out of the heat, cut it into squares, and serve hot.