• 500g pork mince
• Salt and pepper
• Vegetable oil
• 1 large onion, finely sliced
• 2 cloves garlic, finely chopped
• 2 tablespoons (30ml) finely
• chopped ginger
• 1-2 chillies, chopped (seeds optional)
• 2 tablespoons (30ml) garam masala
• 1 tablespoon (15ml) curry powder
• 1 teaspoon (5ml) turmeric
• 1 teaspoon (5ml) ground cardamom
• ¼ cup (60ml) fruit chutney
• ¼ cup (60ml) seedless raisins
• ¼ cup (60ml) Turkish apricots, chopped

TOPPING:

• 1½ cups (375ml) milk
• 3 extra-large eggs
• Bay leaves
• ½ cup (125ml) flaked almonds

FOR SERVING:

• Regular or yellow rice
• Sliced bananas
• Chutney
• Grated coconut
• Tomato and onion salad

Preheat oven to 180˚C.

Season the pork mince, then brown in a splash of oil. Remove from pan and set aside.

Add more oil if needed, and sauté onions until soft. Add garlic, ginger and chilli and fry until fragrant.

Tip in the spices and fry for a minute, then return meat to the pan.

Add the remaining ingredients, season, and cook for a few minutes so that all the flavours can combine.

Spoon into a 20-25cm ovenproof dish. Whisk the milk and eggs together and pour over the meat. Tuck in a few bay leaves.

Bake for 25 minutes. Scatter over the almonds, return to the oven and bake for a further 15 minutes or until set.

Serve with rice and sambals.

WHY NOT…

… make the bobotie in individual 250ml ramekins.

… use leftover bobotie to make spring rolls. Roll in wrappers, deep-fry, and serve with chutney for the perfect party snack.

… make traditional yellow rice to accompany your bobotie. Cook rice with 1 teaspoon turmeric and 2 bay leaves and add ¼ cup raisins just before the rice is ready.