Bobotie recipe
 50ml/2fl oz olive oil1 onion, chopped2 garlic cloves, crushed500g/1lb 2oz lamb mince1 tbsp hot curry powder1 lemon, juice and zest only 2 tbsp mango chutney75g/2½oz sultanas75g/2½oz toasted almonds1 slice white bread, soaked in milk for 1 minute then squeezed drysalt and freshly ground black pepper4 bay leaves3 free-range eggs150ml/5fl oz milk 50ml/2fl oz olive oil 1 onion, chopped 2 garlic cloves, crushed 500g/1lb 2oz lamb mince 1 tbsp hot curry powder 1 lemon, juice and zest only 2 tbsp mango chutney 75g/2½oz sultanas 75g/2½oz toasted almonds 1 slice white bread, soaked in milk for 1 minute then squeezed dry salt and freshly ground black pepper 4 bay leaves 3 free-range eggs 150ml/5fl oz milk rice, cooked according to packet instructionschutneys of your choice yoghurt rice, cooked according to packet instructions chutneys of your choice yoghurt Method Preheat the oven to 180C/375F/Gas 4.Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat.Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan.Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well. Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin. Stick the bay leaves into the mixture.Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture.Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown.Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy. Preheat the oven to 180C/375F/Gas 4. Preheat the oven to 180C/375F/Gas 4. Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat. Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat. Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan. Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan. Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well. Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well. Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin. Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin. Stick the bay leaves into the mixture. Stick the bay leaves into the mixture. Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture. Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture. Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown. Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown. Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy. Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy.