Ingredients (Serves 6)
- ½ cup (35g) fresh breadcrumbs
- 1 cup (250ml) milk
- 2 tbs olive oil
- 1 each onion and carrot, finely chopped
- 2 garlic cloves, crushed
- 5cm piece ginger, grated
- 1kg lean beef mince
- 2 tbs mild curry powder
- 6 fresh curry leaves, chopped, plus extra to serve
- ½ cup (85g) raisins
- 2 tbs slivered almonds, toasted
- 2 tbs fruit chutney or spiced tomato chutney
- 1 cup (250ml) beef stock
- Juice of 1 lemon
- 2 eggs
- ½ tsp ground turmeric
Preheat oven to 180°C. Soak breadcrumbs in ½ cup (125ml) milk until needed.
Meanwhile, heat the oil in a large, deep frypan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant. Add the mince and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes. Stir in the chutney, beef stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide mixture among four 2-cup (500ml) ovenproof dishes. Cover with foil and bake for 25-30 minutes.
Beat the egg, turmeric and remaining ½ cup (125ml) milk in a bowl. Remove dishes from oven, then discard foil and pour over egg mixture. Bake for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes.
Garnish the bobotie with the extra curry leaves, and serve with salad.