Bobotie

  1 kg Ground beef or mutton (2-1/4 lb) (I make it with ground turkey)
  2 md Onions; finely chopped
 50 g Butter
 30 ml Curry powder
 10 ml Tumeric
  1 cl Garlic; crushed
  5 ml Green ginger; chopped 
  1    Green chilli; chopped
 30 ml Brown sugar
  2 sl Bread
250 ml Milk
 20 ml Apricot jam
 10 ml Lemon juice
 50 g  Seedless raisins
 10    Dried apricots; chopped
  1 ml Nutmeg
  5 ml Allspice
 30 g  Almonds; flaked or chopped
       Salt; to taste
  6    Lemon leaves -OR-
  2    Bay leaves
  3    Eggs

Preheat oven to 350°F/180°C.

Saute the onions in the butter till transparent. Add the curry
powder, tumeric, garlic, ginger, chilli, and brown sugar. Cook until
all liquid has evaporated, then set aside.

Soak the bread in half the milk.

Mix the meat, bread, sauteed onion and all the remaining ingredients
except the eggs, the remaining 125 ml milk and the lemon/bay leaves.
Season with salt to taste.

Spoon into a shallow, greased, casserole dish, smooth the surface and
press in the lemon or bay leaves.

Beat the remaining milk and eggs and pour over the meat. Bake for
approximately 45 minutes until golden and cooked through.

Serve with yellow raisin rice, chutney, dessicated coconut, and
tomato and onion sambal. (Tomato and onion sambal is essentially a
mixture of finely chopped tomato and onion).

That is the full traditional recipe. We normally have it with chutney
and rice and I like to use a few extra bay leaves. If I can't get
fresh ginger, I substitute a little ground ginger.

Yield: 8 Servings