Preheat the oven to 180 °C. In a large pan, heat oil and gently fry onion, garlic, ginger and spices.
Add the beef mince and brown. Add tomatoes and fresh coriander.
Add apricots, nuts, bread and chutney and cook for three minutes. Add a little water if too thick.
Season and scoop the mince into an ovenproof dish.
Lightly beat the eggs with the cream and pop in the bay leaves. Pour over the mince until covered.
Bake in the oven for 15 to 20 minutes or until the topping has set and is slightly browned.
Bobotie is traditionally served with yellow rice and raisins, chutneys and tomato and onion sambal.
Make a delicious sambal with diced mango, cucumber, fresh coriander, chilli and a squeeze of lime juice.
Make small, individual boboties by preparing them in ramekins.
You can use milk instead of cream for the topping.
Use fresh lemon leaves instead of fresh bay leaves.
Instead of beef mince, use lamb for a richer bobotie or ostrich for one that is lower in fat.