|apricots — dried|
|6||apples — dried, rings|
|12||grapes — seedless|
|1||tea — cold black|
|2||onions — large, peeled and sliced|
|2 Tbs||curry powder|
|2 tsp||turmeric — ground|
|1 kg||beef mince|
|2||thick slices white bread — stale, crumbled|
|3 12 tsp||vinegar|
|lemon — leaves|
Soak the apricots, apple rings and raisins in the tea until soft. Drain the fruit, halve the apricots and cut the apple rings into pieces.
Preheat the oven to 180ºC.
Grease an ovenproof dish well.
Boil the onions in the orange juice until soft.
Drain and fry lightly in olive oil.
Add curry powder, tumeric, minced beef, breadcrumbs, vinegar, salt. pepper and soaked fruit.
Mix lightly with a large fork and place in the dish.
Beat the eggs and milk together and pour over the mixture.
Fold a few lemon leaves into triangles and tuck them into mixture.
Bake the bobotie on the middle rack of the oven for 45 minutes, or until the egg “custard” has set. Serve hot.
Bobotie is always served with rice, chutney and sambals.
© Recipes taken from Evita’s Kossie Sikelela by Evita Bezuidenhout (Pieter-Dirk Uys) and Linda Vicquery – published in 2010 by Umuzi