Bobotie

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 1 slice(s) white bread, thickly sliced
• 1 cup milk
• 2 tbsp butter
• 2 tbsp curry powder, medium hot
• 2 tsp salt
• 2 onions, chopped
• 1 pinch(s) of pepper
• 2 tbsp vinegar
• 1 tsp brown sugar or 1 tbsp apricot jam
• 12 tsp almonds, grated, (or to taste)
• 2 eggs
• 6 bay leaves, orange or lemon leaves – if available
• 2 bananas
• 1 can peach(s)
• 1 stalk(s) cinnamon
• Carnation(s)
• lemon juice
• 1 tbsp balsamic vinegar
• Cornstarch (Mondamin)
• Desiccated coconut or almond slices
• sugar, white
• Curry powder, hot

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the bread in half a cup of milk and mash it with a fork. Fry the onion in hot butter, add the curry powder and other spices, and simmer for two minutes. Add the vinegar, soaked bread, brown sugar (or apricot jam), almonds, and meat to the toasted onions and cook until the meat has changed color. Fry with a fork to remove any lumps. Transfer the meat mixture to a greased baking dish. Arrange sliced ​​bananas (about 2-3 cm thick) over the meat and insert fresh bay leaves (or orange or lemon leaves) into individual banana slices. Whisk the eggs and remaining milk and pour over the mixture. Bake in the oven at about 160°C (320°F) until a nice crust forms. Chutney: Chop the peaches. Pour the juice from the can into a saucepan. Add the fruit, cinnamon stick, cloves, sugar, lemon juice, and balsamic vinegar. Bring to a boil and thicken with Mondamin. Then season to taste with pepper and hot curry powder. Let stand overnight, reheat the next day, and add desiccated coconut or almond slices. Serve with basmati rice and Heinz Exotic Sauce (Sonja, wouldn’t that be better replaced with “an exotic sauce”?) or another chutney.