beef and lentil bobotie
salt and black pepper
30ml sunflower oil
750g extra-lean beef mince
4 cloves garlic
1 knob ginger
20ml medium curry powder
40ml Moroccan Spice
1 x 400g tin whole tomatoes
4 slices white bread
2 x 400g tinned lentils
200g flaked almonds
6 bay leaves
Preheat the oven to 180 degrees celcius. Cook the potatoes in salted boiling water until soft. Mash wth a little salt and pepper and set aside
In a medium saucepan, fry the chopped onion in oil until soft, then add the mince and fry until nicely colored. Add the crushed garlic, turmeric, grated ginger, curry powder, and moroccan spice and cook for a couple of minutes. Add the tomatoes and cook with lid slightly ajar, for 20 minutes. Or until thick and well reduced.
Soak the bread slices in milk whilst the mince is cooking, then strain and reserve the milk.
Remove the mince from the stove and stir in the strained bread, mashed potatoes, drained lentils, grated apples, almonds, raisins and check for seasoning.
Spread the mince into an oven proof dish, stud with bay leaves. Whisk the milk from the bread with the eggs, salt and pepper and pour over the mince.
Bake in the oven for 20 minutes until the egg is cooked and golden in colour.
Serve with chutney and sliced chillies.