Cape Bobotie

Ingredients

• 0.5 tsp Turmeric
• 0.5 tsp Ground Coriander
• 1.25 tsp Salt
• 2 tsp Cape Malay Curry Powder
• 1 pcs Onion
• 2 pcs Garlic
• 1 tsp Ginger
• 0.25 tsp Allspice
• 2 pcs Bay Leaves
• 2 pcs White Bread
• 180 ml Milk
• 1 tbsp Apricot Jam
• 2 tbsp Sultanas
• 1 pcs Lemon
• 2 pcs Eggs
• 1 tbsp Tomato Paste
• 1 tbsp Sunflower Oil
• 0.5 tsp Black Pepper
• 2 tbsp Parsley
• 300 g Beef Mince

Method

1. Finely dice {onion}, mince {garlic} and {ginger}, tear {white_bread}, zest {lemon}, and lightly beat {eggs} so everything cooks evenly and the custard sets smoothly.
2. In a small bowl, soak {white_bread} in part of the {milk} until soft and saturated, then squeeze lightly so the crumb stays moist but not wet.
3. Heat {sunflower_oil} in a large skillet over medium heat, sweat {onion} with a pinch of {salt} for several minutes until softened and translucent, then add {garlic} and {ginger}. Stir in {cape_malay_curry_powder}, {turmeric}, {ground_coriander}, and {allspice}; bloom until fragrant. Add {tomato_paste} and cook until it darkens slightly, then add {beef_mince}, season again with {salt} and {black_pepper}, and sauté without crowding until browned and savoury. Fold in the soaked {white_bread}, {apricot_jam}, {sultanas}, and {lemon} zest, cooking until the mixture is cohesive and glossy.
4. Spoon the {beef_mince} mixture into a small baking dish and level the top without compacting it so the custard can settle into the surface. Whisk the remaining {milk} with {eggs}, season lightly with {salt}, pour over the meat, and stand {bay_leaves} upright in the custard.
5. Bake in a moderate oven until the custard is just set, the top is lightly golden, and the filling is bubbling at the edges. Rest briefly so the slices hold together and the spices settle.
6. Scatter {parsley} over the rested bobotie and add a light squeeze of the remaining {lemon} for a bright finish before serving.