Bobotie

Instructions

1. 1 Soak the bread slices in the half cup of milk for ten minutes until completely softened, then squeeze gently and tear into small pieces, reserving the milk to add extra moisture to the meat mixture if needed.
2. 2 Heat the butter in a large skillet over medium heat, saute the diced onion for five minutes until translucent, add the ground lamb and cook for eight minutes, breaking the meat into fine crumbles until no pink remains and the mixture is well browned.
3. 3 Stir in the curry powder, turmeric, apricot jam, raisins, vinegar, and soaked bread pieces, mixing thoroughly until the spiced fruit and bread are evenly distributed through the meat, then season generously with salt and pepper.
4. 4 Transfer the meat mixture to a greased oven-safe baking dish, press it down firmly with the back of a spoon to create an even layer, and arrange the bay leaves on top by pressing them decoratively into the surface.
5. 5 Whisk together the three eggs and one cup of milk with a pinch of salt until smooth and well combined, then pour this custard evenly over the meat mixture, allowing it to seep into any gaps, and scatter the sliced almonds across the top.
6. 6 Bake in a preheated oven at 180 degrees Celsius for thirty to thirty-five minutes until the custard topping is set, puffed, and golden brown, then let it rest for five minutes before serving with turmeric yellow rice and fruit chutney on the side.