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0:10 Prep
1:07 Cook
4 Servings

Ingredients

  • 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

Apple salad

  • 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

Method

1

Preheat oven to 180°C. Soak breadcrumbs in 1/2 cup (125ml) milk until needed.

2

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.

3

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.

4

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

5

Garnish the bobotie with the extra curry leaves, and serve with the salad.

Source: taste.com.au

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