Use hot curry powder instead of mild or add more cayenne pepper if you are looking for something a little hotter.



    1. Pre-heat the oven to 180°C/350°F.
    2. Brew a strong cup of hot black tea and place the raisins in the tea to rehydrate. Set aside until needed.
    3. Heat a splash of olive oil in a large saucepan over a medium-high heat and sauté the onions until they start to turn golden. Stir in the garlic, curry powder, ground coriander, turmeric, cayenne pepper, cinnamon, ground ginger and ground fenugreek and fry until fragrant.
    4. Add the minced beef to the onions and spices and evenly brown the meat.
    5. Reduce the heat to low, pour in the black tea and the raisins and simmer until almost all the liquid has cooked off.
    6. In a bowl, soak the slice of bread in milk and roughly mash it with a fork. Add the mashed bread to the beef along with the chutney, lemon juice and almonds and stir to combine before transferring the mince to an oven-proof dish.
    7. To make the custard topping, lightly whisk the buttermilk and eggs together in a bowl and season with salt. Pour the mixture over the beef and top with bay leaves.
    8. Bake in the pre-heated oven for 30 - 40 minutes or until the custard top has set.
    9. Put the rice on to boil so it is ready for serving as soon as the bobotie is cooked. Follow the package instructions for cooking directions and add 2 tsp turmeric to the pot to make it yellow.
    10. Serve this traditional bobotie with the yellow rice, toasted almonds and fruit chutney.
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