Tangy Steak Mince Bobotie

The national dish of South Africa is a mixture of curried meat and fruit with a golden topping and it is custom to serve bobotie with a yellow rice.

3 slices white bread, crust removed
250ml milk
45ml cooking oil
2 medium onions, chopped
45ml garlic paste
30ml ground cumin
30ml curry powder (Gorimas leaf and Kashmiri mild chili powder)
A few bay leaves
5ml white pepper & salt
1kg pure steak mince
15ml brown sugar
10ml turmeric powder
60ml Mrs. Balls chutney
15ml grated lemon rind
5ml salt
1 egg

200ml fresh milk Or fresh cream
3 eggs
60ml chopped fresh parsley

Preheat oven to 180ºC.
Spray a deep casserole dish with cooking spray.
Soak bread in a shallow bowl with milk.
Heat oil in a large pot and add onions and cook for 5-7min. until golden brown.
Add garlic, cumin, cajun spice, curry powder, chili powder, bay leaves, salt, and pepper. Braise quickly and add mince and mix in well.
Cook for 7-10 minutes. Squeeze out bread, reserving milk.
Mix bread, sugar, turmeric, chutney, rind, salt and beat in 1 egg.
Mix well with mince.
Transfer to a square casserole dish and bake for 30-45min.
Whisk reserved milk, cream, eggs, nutmeg, and parsley together.
Pour over top of mince mixture and bake for 20 minutes or until topping is golden.
Serve with a green salad and sweet yellow rice.

Prepared, tried and tested Feriel Sonday