Cape Malay Bobotie with Yellow Rice

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.