Pre-heat your oven to 180°C.
Heat the butter and oil in a pan, add the garlic and onion and sweat down slowly to sweeten the onions.
Add the ginger, garam masala, tumeric, coriander, cumin, star anise, cloves, rosemary and thyme to the onions and continue to cook for just a few
minutes to roast the spices.
Remove from the pan,
add the sultanas, chopped apricots, almonds and bay leaves.
to combine all the flavours and set the mixture aside.
Using the same pot add a touch of olive oil and brown off your mince.
Once it’s nicely browned add the chutney, tomato sauce, chopped parsley and the onion and spice mixture and stir in well.
Add salt and pepper to taste.
Place the mixture into an ovenproof container and pat it down with the back of a wooden spoon to compact the mixture.
In a bowl combine the eggs, fresh cream, salt and pepper and a good grating of nutmeg.
Whisk this all together and pour over the top.
Decorate with bay leaves and bake in your pre-heated oven until the custard has set and browned nicely.
In a heavy based pot fry all of the spices with the chicken stock cube to bring out their flavours.
Add in the rice and combine well with the spices.
Pour over boiling water to one inch above the rice.
Bring to the boil then reduce to steam the rice.
Once cooked stir in the raisins and serve with the bobotie.
For more of Janice Tripepi's recipes click here