Kirsten B.- 07:27 am PDT - Jul 24, 2000 -# 3657 of 8762

BOBOTIE

Group A
2 tbs ground ginger
2 tbs soft brown sugar
1 tbs curry powder
1 tbs turmeric
2 tsps salt
1/2 tsp pepper
2 oz butter
2 lge onions (chopped)

Group B
2 slices white bread (soaked in water)
2 lbs ground beef (or a mixture of beef and lamb)
4 oz sultanas
4 tbs chutney
2 tbs smooth apricot preserves
2 tbs white vinegar
2 tbs worcestershire sauce
2 tbs tomato paste

Group C
375 ml milk
2 eggs

Preheat oven to 180C/ 350F

In a cast iron skillet, dry-fry all Group A ingredients except butter and onions. Heat well but don't burn. Then add butter and sauté onions in the butter/spice liquid.

Squueze most of the water from the bread and mix with the rest of Group B ingredients. Add to Group A and cook for 20 mins over medium heat, stirring well.

Place in a greased baking dish. Mix milk and egg (Group C) and pour over the meat mixture.

Bake 45 mins - 1hr.

This serves around 8-10, so I usually half the recipe - I keep Group C the same though as we love the custard. I usually serve with rice.