For the meat layer
3 slices white bread, crusts removed, cubed
250 ml milk
15 ml olive oil
15 g butter
2 onions, finely chopped
2 garlic cloves, finely chopped
2 tbsp curry powder
1 tsp dried organum
1 tsp cumin
1 tsp turmeric
1 kg lean beef mince
½ cup fruit chutney
1 tbsp apricot jam
4 tbsp tomato paste
For the rice layer
1 cup Spekko Long Grain Parboiled Rice
10 ml turmeric powder
1 cinnamon stick
1 tbsp butter
1 tbsp brown sugar
50 g raisins
For the egg layer
3 bay leaves
- Preheat the oven to 180 °C and grease an oven-proof dish for the bobotie, approximately 23 x 33 cm, oval or rectangle.
- To make the meat layer – soak the bread in milk, set aside.
- Heat the olive oil and butter in a pan over a medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic and continue for a further 5 minutes.
- Add the curry powder, organum, cumin and turmeric. Sauté for a further minute or so, until fragrant.
- Add the beef mince and cook, stirring, until broken up and brown.
- In a bowl, mix together the chutney, jam and tomato paste. Add it to the mince with salt and pepper.
- Squeeze the milk out of the bread and add the torn-up bread to the mince. Keep the milk for the egg mixture. Stir to combine well. Set aside.
- To make the rice layer – cook the rice according to the packet instructions, adding turmeric, cinnamon stick and a pinch of salt to the water.
- Once cooked, stir through the butter, brown sugar and raisins, and set aside.
- For the egg layer – whisk together the reserved milk, eggs and a pinch of salt.
- To assemble – press the rice into the base of the dish. Spreading and pressing it down evenly.
- Then tip the meat mixture in, spreading it evenly.
- Lastly, pour over the egg mixture. Garnish with the 3 bay leaves and season with black pepper.
- Bake in the oven for about 40 minutes – until the top is set.