Bobotie

Ingredients:

2 slices gluten free white bread, crusts removed

125ml milk

2 tbsp vegetable oil

50g butter

2 onions, roughly chopped

2 red chillies, deseeded and chopped

4 large garlic cloves, finely chopped

600g minced lamb

2.5 tsp mild curry powder

3/4 tsp ground cinnamon

3/4 tsp cracked black peppercorn

grated zest and juice of 1 lemon

1 tbsp extra hot chutney or hot mango chutney, chopped

1 tsp demerara sugar

1 tbsp blanched almonds, halved

6 lemon leaves or fresh bay leaves

Savoury topping:

2 large eggs

100ml single cream

100ml milk

1/4 tsp crushed black peppercorns

pinch of grated nutmeg

Method:

1. Tear the bread into rough pieces, place in a small bowl and pour over the milk.  Leave on one side for about 10 mins.

2. Meanwhile, heat the oil in a flameproof casserole dish and, when hot, add the butter.  Tip in the onions and chilies, and cook until golden.  Add the garlic and minced lamb and continue frying, stirring frequently, until the meat browns. Sprinkle over the curry powder, ground cinnamon, peppercorns and lemon zest.  Stir and fry over a moderate heat for a further 5 mins to cook the spices.

3. Squeeze excess milk from the soaked bread, then add the bread to the mince.  Stir well to break up any lumps.  Add the lemon juice, chutney, sugar and almonds.  Remove from the heat and leave to cool before turning the meat mixture to a 1 litre pie dish.  Rolle the lemon or bay leaves into cigar shapes and stand them upright in the spiced meat.  They should peep through the lamb.

4. Preheat the oven to 160C Fan.

5. Whisk together the eggs, cream and milk and stir in the peppercorns.  Pour this savoury custard over the mince and sprinkle with grated nutmeg.  Set the pie dish in a roasting tin half filled with hot water.  Bake for about 25 mins or until the topping is golden and set.

6. Serve with boiled rice or baked sweet potatoes.  Bobotie also works well with a crisp salad and some tangy chutney.