2 Tbsp olive oil
1 onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
2 garlic cloves, finely sliced
2 Tbsp curry powder
3 Tbsp Vital Molasses
1 Tbsp worcestershire sauce
1 tsp turmeric
1 Tbsp sherry vinegar
1kg lean beef mince
For the topping:
3 XL eggs
3-5 bay leaves
¼ tsp turmeric
Pinch sea salt
To serve: yellow rice, green beans, chutney & sliced bananas
Preheat oven to 180˚C.
You can make the whole bobotie in one large ovenproof casserole or transfer it to something oven safe before baking.
In a large ovenproof casserole heat the olive oil and fry the onion, carrot, celery and garlic until tender and fragrant.
Add curry powder, molasses, worcestershire sauce, turmeric and vinegar. Cook until the spices bloom and smell wonderful.
Add the mince and raisins. Mix well so that all the flavours are well incorporated.
At this stage you do not need to cook the mince through as it will finish cooking in the oven.
Remove mince from the heat and if you are not using an oven proof dish transfer mixture now.
Whisk topping ingredients together and place in a pouring jug.
Press down the mince layer until flat and compact.
Gently pour over the custard layer and then scatter with bay leaves.
Transfer to oven and bake for 30-40 minutes or until the custard has just set and is golden brown. Allow to rest for a few minutes before serving with all the side dishes!