Bobotie is a cornerstone of Cape Malay cuisine. It is a unique savory-sweet dish consisting of spiced minced meat topped with a delicate, savory egg-based custard. It represents a beautiful fusion of Dutch, Indonesian, and African influences.

Part A: Ingredients

• The Meat: 2 lbs Ground Beef or Lamb, 2 Onions (chopped), 2 cloves Garlic.
• The Spices: 2 Tbsp Curry Powder, 1 tsp Turmeric, 1 Tbsp Apricot Jam, 1/4 cup Raisins, 2 Tbsp White Vinegar.
• The Binder: 2 slices White Bread (soaked in 1 cup milk, then squeezed dry—reserve the milk).
• The Custard: 2 large Eggs, the reserved milk from the bread, 4 Bay Leaves.

Part B: Instructions

1. Sauté: Brown the onions and garlic. Add the meat and cook until browned.
2. Flavor: Stir in the curry powder, turmeric, jam, raisins, and vinegar. Cook for 5 minutes.
3. Bind: Tear the milk-soaked bread into small pieces and mix it into the meat. This gives the Bobotie its signature soft, uniform texture.
4. Bake Prep: Transfer the meat mixture into a greased baking dish and press it down firmly.
5. The Custard: Whisk the eggs with the reserved milk and pour it over the meat. Arrange the bay leaves on top of the liquid.
6. Bake: Bake at $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$) for 30 minutes until the custard is set and golden brown. Serve with yellow rice and chutney.