Bobotie

• servings: 2
• active time: 30mins
• total time: 1hr

Ingredients

250g lamb or beef mince

1 onion, chopped

2 cloves of garlic roughly chopped

2tsp medium curry powder

1/2tsp garam masala

1/2tsp chili flakes

1/4tsp turmeric

1/4tsp ground coriander

1/4tsp ground ginger

1/4tsp mixed dried herbs

1/2 a red bell pepper, diced

1 granny smith apple, grated

2 slices of white bread, crusts removed

225ml of whole milk

1tbsp apricot jam

1/2tbsp white wine vinegar

1/2tbsp worcestershire sauce

1/2 an oxo cube

2 eggs

Chopped cashew nuts

3 bay leaves

Directions

Heat oil in skillet, add butter and sauté onions until juicy, then add garlic and cook until fragrant. Add in spice mix and combine, stirring constantly for a minute or two before adding in the mince meat. You may need more oil at this point if using lamb, as it's quite lean.

Break up the meat and cook until no pink remains, then stir in the diced pepper and grated apple, stirring every so often so the mixture doesn't stick. Stir in the apricot jam and then sprinkle the stock cube directly into the mixture, mixing to dissolve, before adding the white wine vinegar.

Soak the bread in 100ml of milk, once absorbed add into the pan and stir until the bread has broken down and disappeared into the mixture. Taste to season, then turn off the heat and flatten the mix evenly in the pan.

Whisk 2 eggs, a pinch of salt, a pinch of baking powder and 125ml of milk until fully combined, then slowly pour the mixture all over the bobotie. Garnish with chopped cashews and bay leaves before putting in a 170c, gas mark 3 pre-heated oven for 30 minutes or until the custard has set. Rest and serve with turmeric rice.