Name: South African bobotie
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: African
Ingredients: 2 lb Ground beef; 2 Yellow onions; 3 cloves Garlic; 2 slices White sandwich bread; 1.5 cups Whole milk; 3 Eggs; 2 tbsp Mild curry powder; 1 tsp Ground turmeric; 3 tbsp Apricot jam; 0.3 cup Raisins; 1 Granny Smith apple; 1 Lemons; 4 Bay leaves; 2 cups Long-grain white rice; 2 tbsp Butter; 2 tsp Salt; 1 tsp Black pepper

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How to cook it · about 75 minutes

Heat the oven to 350F. Tear the bread into a bowl and pour 1/2 cup of the milk over it to soak.
Melt the butter in a large skillet over medium heat and cook the chopped onions for 8 minutes until soft and golden. Add the garlic, curry powder and turmeric and stir for 1 minute.
Add the beef, turn the heat to medium-high, and cook 6 to 8 minutes, breaking it up, until no pink remains. Spoon off extra fat.
Squeeze the milk from the bread (save the milk) and crumble the bread into the pan along with the jam, raisins, peeled and grated apple, the juice of the lemon, and the salt and pepper. Mix well and cook 2 more minutes, then spread it in a 9x13 baking dish and press it level.
Whisk the eggs with the saved milk, the remaining 1 cup of milk and a pinch of salt. Pour it gently over the meat and push the bay leaves into the top.
Bake 35 to 40 minutes until the custard is set and golden at the edges. While it bakes, cook the rice according to the package — South Africans often add a pinch of turmeric and a handful of raisins to make yellow rice.
Rest 5 minutes, remove the bay leaves, and serve squares over the rice, with more chutney or jam on the side.

Amounts are on the list above — they change with the number of people; the steps do not.