Bobotie

Preparation

1. Preheat oven to 180°C. Soak the bread slices in 100ml of the milk for 5 minutes, then squeeze out the excess milk with your hands and crumble the bread. Keep the remaining 200ml milk for the topping.
2. Heat oil in a large frying pan over medium heat. Sauté the onion for 6 minutes until soft. Add garlic, curry powder, and turmeric and cook for 2 minutes, stirring constantly.
3. Add the ground meat, breaking it up with a spoon. Cook for 8 minutes until browned all over. Season with salt and pepper.
4. Remove from heat. Stir in the soaked bread, apricot jam, vinegar, raisins, and almonds (if using). Mix well — the mixture should be moist but not wet. Taste and adjust seasoning; it should be mildly sweet and spiced.
5. Pack the meat mixture firmly into a greased ovenproof dish (about 30x20cm or equivalent). Smooth the top.
6. Whisk together the remaining 200ml milk with the 3 eggs, a pinch of turmeric, and a pinch of salt. Pour this egg custard evenly over the meat. Stick the bay leaves into the surface — they are both decorative and add flavour.
7. Bake uncovered for 35-40 minutes until the custard topping is set and golden with slight brown patches. Let rest for 5 minutes before serving.