BOBOTIE - SOUTH AFRICAN CLASSIC

Requested by Izaak du Plooy

This recipe has a rich golden topping, contains no raisins or other ingredients that children often dislike with meat. Rather add the raisins or almonds to the yellow rice.

* ½T (30ml) oil
* 500g mince – a combination of beef and lamb is good
* 2 onions, chopped
* 2 cloves garlic, crushed
* 1 cup grated carrot or apple

Spices:
* 2t (10ml) curry powder
* 1t (5ml) ground coriander
* ½t 2.5ml ground ginger or use fresh grated with skin on
* ½t 2.5ml dried mixed herbs
* 1t (5ml) turmeric
* ½t cinnamon
* 1t sugar
* Pinch of red chilli or cayenne pepper

Seasonings:
* 1t salt
* ¼t (1ml) pepper
* 1T (15ml) wine vinegar
* 2 slices white bread, soaked in milk, slightly squeezed and mashed with a fork
* 2 bay leaves or lemon leaves

Topping:
* 1 cup sour cream or ½ cream and ½ yoghurt or buttermilk – this is the secret, the topping must be made with a thick milk product
* ½t salt
* Pinch pepper
* 2 eggs

Stir fry the mince in the oil and butter until loose and crumbly, using a fork. Add the garlic, grated carrot and spices. Continue cooking very briefly to develop all flavours. Season with salt, pepper and wine vinegar or lemon juice to taste. Add softened mashed bread. Spread the mixture into a flat ovenproof dish. Tuck the bay or lemon leaves into the mixture. Beat together all the ingredients for the topping with a fork. Pour the topping over the bobotie and bake uncovered at 190c (375F) for 35 minutes until the custard topping is firm and golden brown. Service with Yellow Rice, chutney, sliced bananas and diced tomato and onion sambal.