Bobotie

Recipe:

Bobotie is an amazing dish and so simple to make. It is not necessary to make the more complicated traditional version. This recipe conveys all the flavors of the original with a healthy, fruity twist. It works just as well when made with unusual ground meats, like ostrich or buffalo. Serve alongside yellow rice with raisins and sambals. Sambals are small side dishes, which include shredded coconut, finely diced tomato with onion, sliced bananas and chutney.

The Meat Mixture:

1 lb. ground beef
2 medium onions, peeled and chopped
1 teaspoon turmeric
2 tablespoons curry powder
2 Granny Smith apples, peeled, cored and grated
¼ cup apricot jam
¼ cup chutney (recipe included)
2 tablespoons vegetable oil
Salt and pepper to taste

Preheat the oven to 375°. Saute the onions until soft. Add the tumeric, curry powder and beef. Continue to cook over high heat until the meat is cooked through. Add the apples, apricot jam and chutney. Allow to simmer for 20 minutes. Season with salt and pepper to taste. Transfer the meat mixture to an oven-proof dish. Sprinkle the almonds over the top. Twist the lemon leaves to form funnels and stick into the meat mixture.

The Custard:

2 eggs
2 cups milk
12 fresh lemon or bay leaves
½ cup of slivered almonds

Whisk the eggs with the milk and pour over the top of the meat mixture. Place in the oven and bake until the egg custard is golden and firm — about 1 hour. Remove when done and allow to cool. Reheat before serving.