Bobotie

Another South African classic in my new repetroire. I wasn’t sure I’d like this – it’s a fruity meat curry topped with a layer of savory custard. Sweet main dishes have never been a favorite. But this was delicious – delicately flavoured and not too sweet at all – and Tod loved it ,so it will be seen on our table again.
Bobotie
serves 4
1 large onion, thinly sliced
1 clove garlic, minced
1 Tbsp oil
1 whole dried chili
400 gr beef-pork mince
1 Tbsp curry powder
1 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
1 slice bread, ripped into crumbs
1/2 lemon, juiced & zested
1 Tbsp chutney *
1 Tbsp raisins
1 Tbsp milk
1 egg, well beaten
1 bay leaf (or 1/4 tsp thyme)
Topping
1/2 c milk
1 egg
salt & pepper to taste
In a large frying pan, saute the onion, garlic and chili in oil until the onion turns translucent. Add in the meat and cook until lightly brown and crumbly. Remove from heat. Mix in the spices, lemon juice & zest, chutney, raisins, bread, milk & egg.
Pack into a greased, covered casserole and bake at 180C for 30 minutes. Remove from oven, carefully smooth the meat flat with a spoon to form an even base for the custard.
Whip together milk, egg, salt & pepper to taste. Pour over meat and return to oven, uncovered, for 20 minutes or until the custard is golden brown.
Serve with yellow rice and a salad.
* Variation: instead of chutney, try a mix of 1/2 grated apple, 2 minced dried apricots, and 1 tsp sliced almonds.