Traditional South African Bobotie

This is a couple of steps up from plain old meatloaf! You can add as much curry powder as you like, but it is actually the taste of the lemon leaves that gives it the memorable flavour.

1kg mince (beef or lamb, or you can use leftover minced roast meat)
Mix 1 slice white bread with milk (most recipes tell you to pour a cup of milk over the bread then squeeze it out. This is totally unnecessary. Just use enough milk to wet the bread.
Slice 2 onions thinly and simmer briefly in water to soften, then drain.

Combine these ingredients with the following:
1 egg
1 Tablesp curry powder or more if you like
2 teasp salt and 1/2 teasp pepper
1/2 (Tablesp turmeric
2 Tablesp vinegar
1/2 cup roughly chopped raw almonds
1/2 cup seedless raisins (I prefer unbleached sultanas)

Wet your hands with cold water and mix everything thoroughly with your hands. The water will prevent the mixture from sticking to your hands and it is more effective and creatively satisfying to get involved with your ingredients rather than poking around with utensils. Our hands were designed as the original utensils.

Pat into an ovenproof dish not more than 3 inches deep. Roll up 6 or 8 fresh lemon leaves and press them upright into the meat. Bake at 180 deg C for 45 minutes (adapt according to the size of the dish), then remove from oven. Beat 1 egg with 1/2 cup milk and pour over the bobotie. Return to the oven for another 20-30 minutes until  slightly browned.

Serve with rice and plenty of chutney.

One of our most traditional  and well-loved dishes here in South Africa.