Name: Traditional South African Bobotie
Total time: 1 h 20 min
Cuisine: African
Ingredients: 3 slices Bread, crusts removed; 350 ml Milk, or 12.3 fl oz; 2 tbsp Vegetable oil; 2 tsp Butter; 2 Onions, medium, chopped; 4 clove Garlic, or 2 tsp garlic paste/chopped garlic; 2 tbsp Mild curry powder, add 1/2 tbsp more if you like it spicy; 4 tbsp Fruit chutney, heaped; 4 tbsp Apricot jam; 1 tbsp Worcester Sauce; 1 tsp Turmeric; 1 tsp Fresh ginger, finely chopped/minced; 1/2 tsp Ground cinnamon; 2 tbsp Red wine vinegar, or other brown or white vinegar; 1 kg Beef mince, or 2.2 lb; 100 ml Sultanas, or 6-7 tbsp; 1 1/2 tsp Salt, test for salt and add more if you'd like; Black pepper, to taste; 1 Beef stock cube, crumbled; 1 Egg, lightly beaten; 2 Eggs; 1 pinch Salt; 1 pinch Turmeric; 6 Bay leaves

Method

15 steps. Tap one to mark it done.

Pull the bread into coarse pieces, put them into a bowl, and pour the milk over them. Allow the mixture to soak as you get the rest of the dish ready.
Set the oven to preheat at 180°C (356°F) or 160°C (320°F) fan.
Warm the vegetable oil and butter in a spacious skillet or saucepan. Stir in the chopped onions and garlic.
Cook slowly on medium heat for roughly 4–5 minutes, cooking until the onions soften and turn translucent.
Combine the curry powder, fruit chutney, apricot jam, Worcester sauce, turmeric, fresh ginger, ground cinnamon, and red wine vinegar with the onion mixture.
Sauté the ingredients on low heat for 1–2 minutes, stirring frequently, until warmed through and highly aromatic.
Strain the milk from the bread and set it aside to make the custard later. Use a fork to coarsely mash the soaked bread.
Incorporate the beef mince, mashed bread, sultanas, salt, and black pepper into the seasoned onions. Grind the beef stock cube over the top.
Combine thoroughly and cook over low heat while stirring frequently until the meat is no longer pink. Break up any clumps with a wooden spoon as it cooks.
Take the pan off the heat and mix in the lightly beaten egg to hold the meat mixture together.
Transfer the beef mixture into a greased baking dish measuring about 30cm x 20cm (12" x 8") and level out the surface.
Crack the remaining 2 eggs into the set-aside milk, adding a pinch of salt and a pinch of turmeric. Beat the liquid until completely combined.
Carefully stream the egg mixture across the meat layer, then distribute the bay leaves evenly over the surface.
Place on the center rack of your oven and bake for 50 minutes to 1 hour, until the custard layer is lightly golden and barely set. Do not overbake so the topping remains soft.
Allow the dish to stand for 10–15 minutes before portioning, which makes clean slicing easier.