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10-12 portions
Meat mixture
Apple layer
Crumb layer
Soak the bread in the water, then squeeze and crumble with a fork. Set aside.
Fry the chopped onions in melted butter in a large, heavy-bottomed pot. When the onion is translucent, add the curry powder and turmeric, followed by the mincemeat, frying all the while.
Add the crumbled white bread and the dissolved beef extract.
Add the spices, chutney, vinegar, apricot jam and almonds. Give the mix a good stir and put the lid on the pot. Turn the heat to low and let it simmer for at least an hour. Taste and adjust the seasoning. Turn off the heat when done and let the mix cool down somewhat.
Add the beaten eggs to the cold meat mixture, then spoon the mix into an oven dish.
While the meat is cooking, combine all the ingredients for the apple layer in a small pot.
Let it simmer until the sugar is dissolved and the apples are mushy. Spoon the mix over the meat layer in the oven dish.
Sift the flour, baking powder, salt and sugar. Rub in the butter to form a crumble. Add the grated cheese and mix lightly. Keep this mix in the fridge and spread over the apple layer before baking. Stick the lemon leaves vertically into the mix.
Bake the bobotie at 180 ˚C for about 30-40 minutes – the crust should be brown.
Serve hot with turmeric-raisins-rice and a green salad.
