No-raisin beef bobotie with curry leaves<\/strong><\/h5>\nServes 6<\/em><\/p>\nIngredients:<\/strong><\/p>\n30 ml (2 tablespoons) vegetable oil
\n2 onions, finely chopped
\n2 cloves garlic, finely grated
\n15 ml (1 tablespoon) fresh ginger, finely grated
\n20 ml (4 teaspoons) mild curry powder
\n5 ml (1 teaspoon) ground turmeric
\n5 ml (1 teaspoon) ground coriander
\n5 ml (1 teaspoon) ground cumin
\n1 kg lean beef mince
\nsalt & black pepper to taste
\n30 ml lemon juice
\n60 ml fruit chutney
\n30 ml Worcestershire sauce
\n30 ml tomato paste
\n2 slices white bread, soaked in water
\n125 ml milk
\n1 x egg
\n12 curry leaves (fresh or dried)<\/p>\n
Method:<\/strong><\/p>\nIn a large pot, heat the oil over medium heat and add the onions. Fry until soft and translucent, then add the garlic and ginger and fry for another 30 seconds.
\nAdd the curry powder, turmeric, coriander and cumin, and fry, stirring, for a minute.
\nDivide the beef mince into 3 batches and add 1 batch at a time, turning up the heat to high and stirring after each addition and waiting for the meat to change colour from pink to grey (do not brown) before adding more.
\nWhen all the meat has changed colour, season generously with salt & pepper, then add the lemon juice, chutney, Worcestershire sauce, tomato paste and soaked bread (break up the bread into chunks – it will continue to break down while cooking).
\nStir well, then turn down the heat to low and cover with a lid. Cook slowly for 25 minutes, scraping the bottom often to prevent burning. In the meantime, pre-heat your oven to 180 \u00b0C.
\nIn a medium jug, mix the milk and egg well and season with salt & pepper.
\nWhen the meat mixture is ready, transfer it to a suitable deep baking dish and smooth the top evenly. Pour over the milky egg mixture and dot all over with curry leaves.
\nBake at 180 \u00b0C for 35 minutes or until golden and bubbly on top.
\nRemove and serve hot with rice, fresh coriander, toasted coconut, chutney and tomato salsa (or your choice of sambals).<\/p>\n
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