Back to 6 servings Meat filling 1 tbsp butter or oil, plus a little more as needed 1 yellow onion, finely chopped 2 garlic cloves, minced 1 lb ground beef, or lamb, or a mix; lean to medium-fat 1 tbsp curry powder, mild, or to taste 1 tsp ground turmeric 0.5 tsp ground cumin 0.25 tsp ground cinnamon 1 tsp salt, plus more to taste 0.5 tsp black pepper 1 tart apple, peeled, cored and grated or diced 0.33 cup golden raisins or sultanas 2 tbsp apricot jam 2 tbsp mango or apricot chutney 1 tbsp Worcestershire sauce 1 tbsp lemon juice 1 tbsp red wine vinegar, or apple cider vinegar 2 slices white bread, crusts removed, torn into pieces 1 cup whole milk, divided: 1/2 cup for soaking the bread, 1/2 cup for the custard 0.33 cup slivered almonds, toasted, roughly chopped Custard topping 3 eggs, one for binding the meat, two for the custard 0.5 cup whole milk, reserved from soaking the bread, plus more if needed 2 bay leaves, for decoration To serve 1 cup basmati or jasmine rice, for serving 0.25 tsp ground turmeric, for yellow rice
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1 Step 1: Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish.2 Step 2: Soak the torn bread pieces in 1/2 cup of the milk for about 5 minutes until soft. Squeeze out and set the milk aside for the topping.3 Step 3: Melt the butter or heat the oil in a large skillet over medium heat. Cook the onion until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more.4 Step 4: Stir in the curry powder, turmeric, cumin, cinnamon, salt and pepper and cook 1 minute until fragrant, adding a splash of water if they stick.5 Step 5: Add the ground beef and cook over medium-high heat, breaking it up, until browned and no longer pink, about 6 to 8 minutes. Drain off excess fat.6 Step 6: Reduce the heat to low. Stir in the apple, raisins, soaked bread, apricot jam, chutney, Worcestershire sauce, lemon juice, vinegar and almonds. Cook 3 to 4 minutes to let the flavors meld, then taste and adjust the salt.7 Step 7: Remove from the heat and let cool for 5 minutes. Stir in one beaten egg to bind the mixture.8 Step 8: Press the meat mixture evenly into the prepared dish, leaving the surface flat but not packed tightly.9 Step 9: Whisk the remaining two eggs with the reserved milk until smooth. Pour evenly over the meat mixture and place the bay leaves on top.10 Step 10: Bake for 40 to 50 minutes, until the custard is set in the center and golden brown on top. The filling should be hot and bubbling at the edges. Rest 10 minutes before serving.11 Step 11: While the bobotie bakes, cook the rice with the turmeric according to package directions, or simmer it covered until tender, about 15 minutes, then rest covered 3 minutes.getsaucepan.com/r/6a6ec377-66bf-573f-aa4b-258a03bbd7f7
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