Bobotie

The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society are famous for cooking this dish and it is usually served with yellow rice.

Group A
30 ml ground ginger
30 ml soft brown sugar
15 ml curry powder
15 ml turmeric
10 ml salt
2 ml pepper
50 g (60 ml) butter/margarine
5 medium sized onions, chopped

 Group B
2 slices white bread, soaked in water
1 kg lean mince
100 g (150 ml) pitted raisins
60 ml chutney
30 ml smooth apricot jam
30 ml vinegar
30 ml Worcester sauce
30 ml tomato paste
 
Group C
375 ml milk
2 eggs
fresh lemon leaves (optional)

Put the ingredients of group A, except the margarine and onions, in a heavy pot and heat well without burning.  Add the margarine and stir until melted.  Add the onion and sauté.
Press most of the water from the bread and mix with the rest of the ingredients in group B with the onion mixture.  Simmer for 20 minutes and stir frequently.  Place in a buttered ovenproof dish.
Beat the milk and eggs together and pour over meat.  Put a few lemon leaves funnel-shaped in the mixture.
Bake for approximately 45 minutes in a pre-heated oven at 180 °C  (350 °F).  

Serve with Simonsig Mustique, Pinotage or Adelberg