Bobotie (South Africa) – Seema Pankhania

Ingredients

• 2 medium onions, peeled and finely chopped
• 2 teaspoons (30 ml) oil or butter
• 1 kg lean beef mince (I prefer a mix of beef and ostrich)
• 1 to 3 tablespoons (15 – 45 ml) mild curry powder (bobotie should be gently spiced, but I like using 3 tablespoons of La Motte’s curry spice blend)
• 1 tablespoon (15 ml) sugar
• 2 teaspoons (10 ml) salt
• 1/2 teaspoon (2.5 ml) ground white pepper
• 1/2 tablespoon (7.5 ml) turmeric
• 2 tablespoons (30 ml) fresh lemon juice or vinegar
• 4 tablespoons (60 ml) Mrs Balls’ chutney
• 30 ml vegetable oil
• 30 ml Worcestershire sauce
• 30 ml tomato paste
• 1/2 cup (125 ml) raisins, soaked in warm water for at least 45 minutes, then drained (personally, I’m not a fan, but some love it)
• 2 thick slices of sturdy white bread, crusts removed
• 1 cup (250 ml) milk
• 2 eggs
• Pinch of turmeric, salt, and pepper to season the custard
• 4 fresh bay or lemon leaves