Ingredients:

(4 - 6 servings)

1 kg minced beef or lamb
2 onions
25 ml oil
2 slices white bread
50 g apricots
50 g sultanas or raisins
40 g almonds
15 ml parsley chopped
250ml Bobotie Sauce (Rainbow Cuisine)
Salt and pepper
2 bay leaves

Topping:
2 eggs
250 ml milk
Salt

Accompaniment:
Date and Tomato Chutney (Rainbow Cuisine)
Boiled rice seasoned with turmeric and cinnamon

Method:
1. Chop onions and fry in oil until translucent. Add meat and fry for another 5 min.
2. Transfer onion and meat to a bowl. Mix with bread, apricots, sultanas, almonds, parsley and Bobotie Sauce. Mix well and season with salt.
3. Transfer mixture to an ovenproof dish. Flatten and insert bay leaves into the mince.
4. Bake in a preheated oven at 180 C for 30 min. Remove from the oven.
5. Mix together milk and eggs. Season with salt. Pour over the mince.
6. Raise temperature to 200 C and bake again until the egg mixture is firm and golden (approx 15 min).

Serving:
Serve in the ovenproof dish or cut into portions. Serve with rice cooked with turmeric and cinnamon together with Date & Tomato Chutney (Rainbow Cuisine). Crème Fraiche or creamy yoghurt also goes well with this dish.