- 1/2 cup (35g) fresh breadcrumbs
- 1 cup (250ml) milk
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, crushed
- 5cm piece ginger, grated
- 1kg beef mince
- 2 tablespoons mild curry powder
- 6 fresh curry leaves, chopped, plus extra to serve (see notes)
- 1/2 cup (85g) raisins
- 2 tablespoons slivered almonds, toasted
- 2 tablespoons fruit chutney (see notes) or spiced tomato chutney
- 1 cup (250ml) Massel beef stock
- Juice of 1 lemon
- 2 eggs
- 1/2 teaspoon ground turmeric
- 1 rooibos tea bag (see notes)
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon
- 150g mixed rocket and baby spinach salad
- 1 apple, thinly sliced
Preheat oven to 180°C. Soak breadcrumbs in 1/2 cup (125ml) milk until needed.
Meanwhile, heat the oil in a large, deep frypan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant. Add the mince and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes. Stir in the chutney, beef stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide mixture among four 2-cup (500ml) ovenproof dishes. Cover with foil and bake for 25-30 minutes.
Beat the egg, turmeric and remaining 1/2 cup (125ml) milk in a bowl. Remove dishes from oven, then discard foil and pour over egg mixture. Bake for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes.
Meanwhile, for the salad, soak tea bag in 1/4 cup (60ml) hot water for 10 minutes to infuse, then cool. Discard tea bag and mix with honey, mustard and lemon juice. Season, then toss with leaves and apple
Garnish the bobotie with the extra curry leaves, and serve with the salad.