Serves 6

INGREDIENTS
Mince mixture:
- 2 onions, finely chopped
- 2 tbsp sunflower oil
- 8 ml butter
- 500 grams mince, a mixture of beefand lamb
- 2 garlic cloves, crushed
- 1 cup carrot, or apple, grated

Aromatics:
- 1 tbsp curry powder
- 1 tsp coriander
- 3 ml ginger
- 1 tsp turmeric
- 3 ml ground cinnamon
- 1 pinch cayenne pepper, or redchilli
- 2 tsp garlic and herb seasoning
- 1 tbsp fresh lemon juice
- 2 slices white bread, soaked inchicken stock, lightly squeezed,mashed with a fork
- 1 handful bay leaves, or lemon leaves

Topping:
- 1 cup sour cream, or 125ml eachfresh cream and plain yoghurt
- 1 tsp garlic and herb seasoning
- 2 large eggs

INSTRUCTIONS
1. Preheat oven to 180°C. Stir-fry onions in oil and butter until soft. Add mince and stir-fry until crumbly.

2. Add garlic, grated carrot, spices, sugar and chilli and fry for a little longer. Season with garlic and herb seasoning.

3. Add lemon juice and mashed bread, spoon mixture into a flat ovenproof dish and spread evenly.

4. Beat together all topping ingredients. Pour over bobotie. Float a few bay leaves on top.

5. Bake uncovered for 35 minutes, until custard topping is firm and golden brown.

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