Traditional bobotie

Traditional bobotie. Photo / Ian Jones

Serves six

1kg mince beef
2 tbsp curry powder
1 tsp turmeric powder
1 onion, peeled & thinly sliced
1 Jazz apple, peeled, cored & chopped
2 slices white bread, soaked in milk & squeezed
1/2 cup raisins
2 tbsp slivered almonds
2 tbsp lemon juice
1 large egg
1 large egg beaten with 1/2 cup milk

1 Preheat oven to 160C. Grease a 23cm x 33cm baking dish with butter or margarine.

2 In a large cast-iron skillet, add a little oil and fry the mince for about five minutes until well-browned, adding the curry and turmeric as you go. Remove into a mixing bowl and keep the fat in the pan.

3 Fry the onion for four minutes then add the apple.

4 Meanwhile, shred the squeezed bread and mix into the mince. Add the mince mixture along with the raisins, almonds, lemon juice and first egg.

5 Bake for 40 minutes, remove from oven and pour over the egg milk mixture and bake for a further 15 minutes.