1 red eating apple, peeled and cut into 1cm/½in pieces
500g/1lb 2oz beef mince
500g/1lb 2oz lamb mince
2 bay leaves
2 tbsp mango chutney
1 tbsp tamarind paste
For the topping
3 bay leaves
150ml/5fl oz full-fat milk
100ml/3½fl oz double cream
2 free-range eggs, beaten
For the yellow rice
250g/9oz basmati rice
1 tsp ground turmeric
1 tsp sea salt
5cm/2in fresh root ginger, peeled and thinly sliced
4 whole cloves
20g/¾oz unsalted butter
1 tbsp roughly chopped coriander (optional)
To make the bobotie, soak the bread in a small bowl with enough milk to cover. Preheat the oven to 180C/160C Fan/Gas 4.
Heat the butter in a saucepan over a medium heat and fry the onion and garlic for 10 minutes, or until softened. Add the ground cumin, ground coriander, turmeric, curry powder, apple and sultanas to the cooked onion. Give everything a good stir, then add the meat and stir thoroughly until broken up. Add the rest of the bobotie ingredients and simmer gently for 20 minutes.
Break up the soaked bread and mix it into the bobotie mixture so that it is fully incorporated. Tip the mixture into a deep ovenproof serving dish and press it down so it is packed into the dish. Bake for 30-40 minutes.
To make the topping, increase the oven temperature to 210C/190C Fan/Gas 6.
Combine the bay leaves, milk and cream in a pan and bring to a boil. Leave to cool to infuse, then strain. You can repeat this process a couple more times if you want a stronger bay flavour in your topping.
Mix the infused milk and cream with the eggs in a jug, then pour the topping on top of the meat and bake for another 20-30 minutes until set.
To make the yellow rice, soak the raisins in warm water for 5 minutes, then drain. Combine all the ingredients in a pan except the butter, cover with water and bring to a boil. Simmer for 15-20 minutes, or until cooked, then drain off any excess water and stir in the butter to finish.
Serve the bobotie with the yellow rice and chopped coriander if using.
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