Instructions
Follow the steps and taste along the way.
Prepare the bread and oven
Preheat the oven to 180 °C. Tear the bread into a bowl, pour over 150 ml of milk, and leave to soak for 10 minutes. Finely chop the onion.
Brown the meat with the spices
Heat the oil in a pan and cook the onion for 5 minutes, until translucent. Add the curry powder, 2 g of turmeric, and the cumin, and stir briefly until fragrant. Add the beef and cook for 8 to 10 minutes, breaking it up with a wooden spoon, until browned and no pink pieces remain.
Finish the meat mixture
Stir the bread and all the milk from the bowl into the pan, along with the chutney, raisins, and lemon juice. Season with 5 g of salt and the black pepper, and stir for 2 minutes, until the mixture thickens slightly. Transfer it to a baking dish with a capacity of about 1.5 litres and level the surface.
Add the topping and bake
Whisk the eggs with 100 ml of milk and pour evenly over the meat mixture. Place the bay leaves on top. Bake at 180 °C for 35 to 40 minutes, until the topping is set and the edges are lightly browned.
Cook the rice and serve
While the bobotie bakes, rinse the rice in cold water. Bring 500 ml of water, 2 g of salt, 1 g of turmeric, and the cinnamon stick to a boil in a saucepan. Add the rice, cover, and cook over low heat for 12 to 15 minutes, until the water is absorbed. Remove from the heat, leave covered for 5 minutes, then remove the cinnamon stick. Let the bobotie rest for 5 minutes after baking and serve with the rice.
