Bobotie with Ruby Syrup

1 thick slice of white bread

250 ml milk

1 large onion diced

25ml oil

37.5 ml lemon juice

10 ml  curry powder

15 ml sugar

5ml salt

5 ml pepper

500g minced beef

2 eggs

12.5 ml Passionate Pomegranate Ruby Syrup

12.5ml Passionate Pomegranate Splash

3 fresh lemon leaves (optional)

15ml Ruby syrup (extra)

The most flavourful curry is leaf Masala curry available at Saturday food markets where the stall-keepers mix it from multi-coloured, fresh ingredients. If unable to aquire  it, add  1 cardamom , 1/2 tsp of cinnamon and  1/2 tsp of ginger to the curry mixture. For bobotie , one should preferably not use lean mince alone, as  the fat content of the mince adds to the flavour of the dish. Choose medium or full fat mince and enjoy this superb winter dish at least once this winter!

Soak bread in milk. Fry onion in oil in large pot until slightly brown. Mix lemon juice, curry powder, sugar, salt and pepper and add to onion. Squeeze milk from bread and add the crumbled bread to onion mixture. Add mince, 1 egg  and 150ml of milk. Keep rest of milk. Mix well. Add 12,5ml Passionate Pomegranate Ruby Syrup mixed with 12.5ml Passionate Pomegranate Ruby Splash and cook on a medium heat for a few minutes. Stir frequently.

Preheat oven to 180 degrees Celsius. Rub ovenproof casserole dish with butter. Spoon meat mixture into casserole. Whisk remaining egg with remaining milk and pour over bobotie. Press lemon leaves into dish. Bake for half an hour and serve warmwith Ruby Syrup  drizzled  over portions generously.