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Bovril Bobotie

Makes: 6 – 8 portions Oven: 185 °C / 365 °F
Preparation Time: 50 minutes – 1 hour Baking Time: 20 – 30 minutes

Ingredients

2		White bread, sliced, crusts removed
125	ml	Milk (½ cup)
100	g	Raisins, soaked
30	ml	Olive oil (2 Tbsp)
1		Medium onion, chopped
2		Garlic cloves, chopped
15	ml	Tumeric (1 Tbsp)
5	ml	Ground cumin (1 tsp)
2	ml	Cinnamon (½ tsp)
2	ml	Cayenne pepper (½ tsp)
10	ml	Oregano (2 tsp)
800	g	Beef mince
45	ml	Apricot jam (3 Tbsp)
30	ml	Bovril (2 Tbsp)
5	ml	Salt (1 tsp)
5	ml	Black pepper (1 tsp)

Place the crustless bread in a bowl and pour over the milk. Let it soak and set aside.
Place the raisins in a small bowl and cover with just enough boiling water to submerge them. Let them soak.
Heat the oil in a saucepan over medium heat, add the onion and garlic and sauté until translucent, about 3 – 5 minutes. Stir in the spices and cook for about 5 minutes.
Add the mince to the pan and cook for about 10 minutes, stirring occasionally until the mince is cooked through.
Stir in the apricot jam and Bovril and mix well.
Squeeze out the excess milk from the soaked bread. Reserve the milk for later. Roughly chop the bread and stir into the mince mixture.
Drain the soaked raisins and add to the mince mixture. Mix well and cook for an additional 5 minutes. Remove from heat and set aside to cool.
In a bowl, whisk together the eggs, turmeric, cumin and reserved milk from the soaked bread and set aside.
Transfer the mince into an ovenproof dish. Press down firmly to create an even, compact surface to prevent the egg mixture from sinking.
Pour the egg mixture over the mince. Cover the dish with foil and bake in a preheated oven at 185 °C / 365 °F for about 20 minutes, or until the egg topping is set. Serve hot.