1 thick slice of white bread
250 ml milk
1 large onion diced
37.5 ml lemon juice
10 ml curry powder
15 ml sugar
5 ml pepper
500g minced beef
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.