(serves 6)
1 tot oil
3 onions (finely
chopped)
3 cloves garlic
(finely chopped)
2 tots medium
strength curry powder
½ tot ground turmeric
1 kg beef mince
½ tot salt
1 tsp black pepper
1 cup apricot jam
½ cup raisins
½ cup almond flakes
1 tot vinegar (or
lemon juice)
5 bay leaves
3 eggs
1 cup milk
rice (to serve)
chutney (to serve)
WHAT TO DO
1. Heat the oil in a
flat-bottomed potjie over a medium-hot fire and fry the onions and garlic until
the onions are soft but not brown.
2. Add the curry
powder and turmeric, then fry for a minute – the bottom of the potjie will look
quite dry, but don’t let the mixture burn.
3. Chuck in the mince
and fry for about 10 minutes, stirring it to break up any lumps with a wooden
spoon. The mince should change colour from red to light brown, but shouldn’t
turn dark yet. The meat should release some juices – use these juices and your
wooden spoon to loosen any sticky bits on the bottom of the potjie.
4. Add the salt and
pepper, apricot jam, raisins, almond flakes and vinegar/lemon juice. Stir well,
bring to a slow simmer and put on the lid. Simmer for about 15 minutes,
stirring once in a while to make sure the mixture doesn’t burn.
5. Now remove the lid
and flatten the mixture with the back of your spoon so that it’s even across
the bottom of the potjie. Whisk the eggs and milk together in a small mixing
bowl, then pour over the bobotie. Stick the bay leaves into the egg mixture.
Cover with the lid and put a layer of hot coals on top of the lid. At this
stage you only want coals on the lid, not underneath the potjie. Cook for 30
minutes and the bobotie should be ready.
6. Serve with rice
and chutney on the side.
AND ... Some people
also like sliced banana, coconut or chopped tomatoes with their bobotie. Serve
whichever sambals you prefer.
You
can also replace the beef mince with 500g lentils that you cook soft before
stating with step 1 if you want to make it vegetarian