Bobotie

Ingredients

• 6  bay leaves 
• 2 slices bread crumbled
• 8 servings vegetable oil 
• 1 tablespoon curry powder 
• 3 ounces apricot dried chopped
• 1  eggs 
• 2  eggs 
• 0.5 teaspoon garlic crushed
• 1  apples i use 2 granny smith apples cored peeled chopped
• 1 teaspoon turmeric 
• 0.5  juice of lemon finely grated
• 1 cup milk 
• 2  onion chopped
• 0.5 teaspoon salt 
• 1.5 ounces slivered almonds dry
• 0.3 cup golden raisins (golden raisins)

Equipment

• sauce pan
• oven
• pot
• aluminum foil

Directions

1. Set the oven at 160°C (325°F). Butter a large casserole.
2. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant.
3. Remove the pot from the heat.
4. Mix in the minced meat.
5. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top.
6. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F).
7. Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned.
8. Serve with Yellow Rice and Blatjang.
9. Reprinted with permission from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman ©1998 S&S Publishers