Bobotie is a South African specialty. It consists of spiced minced meat with a baked egg based topping. The first recipe for bobotie appeared in a Dutch cookbook in 1609 and it was then taken to South Africa and adopted by the Cape Malay community. The curry powder gives it a wonderful aromatic smell. It is often served with a fruit chutney. When I was visiting my daughter in Shanghai, her American friend asked if I would make this for them as he had very fond memories of eating this when he spent some time working in South Africa.

INGREDIENTS

500g mince/ground Beef (can also use a mix of beef & Lamb)
2 onions – Finely chopped
1 Slice white Bread
1/2  cup beef or chicken stock
2 crushed garlic cloves
1 tbls grated fresh ginger
2-3 tbls apricot jam
1 small green apple, peeled & grated
1 tbls medium curry powder
1 tsp mixed herbs
1 tsp turmeric
1 tbls lemon juice
Salt & pepper
1/2 cup chopped dried apricots
1/2 cup raisins – optional
1/4 cup slivered almonds

TOPPING
1 cup water (original recipe calls for sour cream but I use water to avoid using dairy)
Salt & pepper
2 eggs
6 bay leaves

METHOD
Oven 180 C (350F)

1. In a frying pan on top of the stove brown the mince well in a little oil, breaking it up with the back of a fork or slotted spoon as it is browning. Remove and set aside.
2. Sauté the onion in  oil til glassy and then add the garlic & ginger.
3. Cook 1 minute then add meat.
4. Remove the crusts from the bread and soak in the stock. Work the bread into mince mixture ensuring that there are no lumps of bread.
5. Add the rest of the ingredient up to but not including the apricots. Mix well. Transfer half the meat mixture to a casserole dish.

6. Sprinkle with the apricots, raisins & almonds and then add the rest of the meat.

7. Bake, uncovered for 20 minutes
8. In the meantime mix all the topping ingredients.
9. Remove from the oven and pour over topping over the meat (except for the bay leaves).
10. Push the leaves into the mixture.
11. Continue baking uncovered for 20 minutes until the custard is set.
12. Serve hot over yellow Rice.

To make yellow rice. Make rice as normal but add 1/2 tsp tumeric powder to the water before boiling.