Bobotie

Ingredients:

• 2 tablespoons (30ml) vegetable oil
• 2 medium onions (about 300g), finely chopped
• 2 cloves garlic (10g), minced
• 2 teaspoons (10g) ground turmeric
• 2 teaspoons (10g) curry powder
• 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (2g) ground ginger
• 2 pounds (900g) ground beef or lamb
• 1 slice white bread (30g), crust removed
• 1/2 cup (120ml) milk
• 1/4 cup (40g) seedless raisins
• 1/4 cup (40g) slivered almonds
• 2 tablespoons (30ml) lemon juice
• 2 tablespoons (30ml) chutney
• 2 tablespoons (30ml) Worcestershire sauce
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) ground black pepper
• 2 large eggs (100g), beaten

Instructions:

1. Preheat oven to 350°F (175°C). Grease a large baking dish.
2. Heat vegetable oil in a large skillet over medium heat. Add onions and garlic, sauté until onions are soft and translucent, about 5 minutes.
3. Stir in turmeric, curry powder, coriander, cumin, and ginger. Cook for 1 minute, until spices are fragrant.
4. Add ground beef or lamb to the skillet. Cook, breaking up the meat with a spoon, until browned, about 10 minutes.
5. In a small bowl, soak bread in milk until soft. Squeeze out excess milk and crumble bread into the meat mixture.
6. Mix in raisins, almonds, lemon juice, chutney, Worcestershire sauce, salt, and pepper. Simmer for 5 minutes to blend flavors.
7. Transfer the meat mixture to the prepared baking dish, spreading it evenly. Beat eggs with remaining milk and pour over the meat.
8. Bake in the preheated oven for 30-40 minutes, until the top is golden brown and the custard is set.
9. Let the bobotie rest for 10 minutes before serving to allow flavors to meld.

Notes:

Bobotie is traditionally served with yellow rice and a side of chutney. For a sweeter touch, add a few bay leaves or lemon leaves on top before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.