South African bobotie recipe
 A dish that Prince Harry enjoyed while on his royal tour to South Africa: spiced minced meat, flavoured with dried fruit and baked with an egg topping. Equipment and preparation: You will need a 26x20cm/10½inx8in ovenproof dish, buttered. butter, for greasing400ml/14fl oz full-fat milk50g/1¾oz fresh white breadcrumbs4 large free-range eggs, beaten1 tbsp olive oil1kg/2lb 4oz lamb mince2 onions, finely chopped1 bay leaf2 garlic cloves, crushed2 tbsp madras curry paste250ml/9fl oz lamb stock2 tbsp Worcestershire sauce2 tbsp mango chutney50g/1¾oz raisins50g/1¾oz dried apricots, chopped1 tbsp cider vinegar butter, for greasing 400ml/14fl oz full-fat milk 50g/1¾oz fresh white breadcrumbs 4 large free-range eggs, beaten 1 tbsp olive oil 1kg/2lb 4oz lamb mince 2 onions, finely chopped 1 bay leaf 2 garlic cloves, crushed 2 tbsp madras curry paste 250ml/9fl oz lamb stock 2 tbsp Worcestershire sauce 2 tbsp mango chutney 50g/1¾oz raisins 50g/1¾oz dried apricots, chopped 1 tbsp cider vinegar Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter. Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside.Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown. Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated.Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving. Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter. Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter. Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside. Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside. Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown. Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown. Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated. Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated. Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving. Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving.