Bobotie

Method:

Preheat oven to 180°C. Soak breadcrumbs in ½ cup (125ml) milk until needed.

Meanwhile, heat the oil in a large, deep frypan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft.

Add the garlic and ginger, then cook for a further 2 minutes or until fragrant.

Add the mince and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned.

Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes.

Stir in the chutney, beef stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide mixture among four 2-cup (500ml) ovenproof dishes.

Cover with foil and bake for 25-30 minutes.

Beat the egg, turmeric and remaining ½ cup (125ml) milk in a bowl.

Remove dishes from oven, then discard foil and pour over egg mixture. Bake for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes.

Garnish the bobotie with the extra curry leaves, and serve with salad.