Bobotie with spiced rice and cinnamon carrots

Ingredients for 4 servings:

• 1 onion(s), diced
• 1 tbsp oil
• 1 kg minced pork
• 1 tbsp paprika powder
• 1 tbsp turmeric
• 1 tsp curry, hot
• 1 tsp ginger powder
• ½ tsp cayenne pepper
• 1 tsp sugar
• 1 tsp salt
• 400 g tomatoes, pureed
• 65 g currants or raisins
• 55 g tomato paste
• 1 tbsp vinegar (red wine vinegar)
• 1 tbsp Worcestershire sauce
• 2 tbsp chutney (mango chutney)
• 1 tbsp apricot jam
• 1 ½ slice(s) white bread
• 125 ml milk
• some broth (instant)
• 1 egg(s)
• Lemon or bay leaves
• 3 cups rice (wild rice)
• broth
• 2 stalk(s) cinnamon
• 50 g brown sugar
• 1 tsp turmeric
• 20 g butter
• 100 g raisins
• 1 onion(s)
• some cinnamon
• Carrot(s)
• 1 onion(s)
• some broth

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Minced meat casserole

Sauté diced onion in a large pan until translucent, then add the minced meat (South Africans use ground beef or venison). Mix the paprika, turmeric, curry, ginger, cayenne pepper, sugar, and salt, add to the minced meat, and sauté briefly. Remove from the heat and add the tomatoes, currants, tomato paste, mango chutney, red wine vinegar, Worcestershire sauce, and apricot jam. Bring to a boil and simmer for 2-3 minutes. Meanwhile, dice the white bread slices and soak them in the milk. Squeeze the liquid out of the bread (reserving the milk) and mix with the minced meat. Bring the mixture to a boil while stirring, allowing the liquid to evaporate completely. Season to taste with stock cubes and salt. Beat the eggs with some of the reserved milk and pour over the minced meat. Bake in a preheated oven at 180 degrees Celsius until the cream is set (you can also make the casserole without the cream). Garnish with lemon or bay leaves. For the rice, bring 1 liter of water to a boil with a little instant broth, cinnamon sticks, sugar, turmeric, and butter, and cook the rice according to the package instructions. After 5 minutes, add the raisins. When the rice is ready, strain the broth and discard the cinnamon sticks if necessary. Sauté the onion until translucent, stir in the rice, and season with a little turmeric and cinnamon powder. For the carrot mixture: Sauté the onion until translucent, slowly add the carrots over low heat, add a little broth (it should almost boil away), and simmer for 15 minutes. Season to taste with salt and a little cinnamon powder.