Bobotie

Ingredients

• 3 tablespoons vegetable oil

• 1 pound lean ground lamb

• 1 onion, finely chopped

• 1 1/2 tablespoons curry powder

• 4 large garlic cloves, minced

• 1/2cup raisins

• 1/4 cup fresh lemon juice, strained

• 1 tablespoon apricot preserves

• 3/4 cup dried apricots, coarsely chopped

• 1 tablespoon minced jalapeño chile

• 1/2  teaspoon salt

• 2/3 cup half and half cream

• 1/2 cup fine dry white breadcrumbs (about 1 slice)

• 1 cup milk

• 2 eggs

• 1/4 teaspoon salt

• Freshly cooked rice

Instructions

Heat the oil in large skillet over medium high heat. Add the ground meats and cook until no longer pink, breaking up with a fork, about 5 minutes. Add the onions and stir until lightly browned, about 3 minutes. Drain off all fat. Add the curry and garlic and stir for 2 minutes. Add the raisins, lemon juice, preserves, apricots, chile, and salt and stir until the mixture thickens and most of the lemon juice evaporates, about 5 minutes. Mix in the half and half and breadcrumbs. Cool completely.

Preheat oven to 350 degrees F. Transfer the mixture to a 7 by12 inch ovenproof glass baking dish. Whisk the milk with the eggs in a small bowl until thick and add the salt. Pour this over the meat mixture. Bake until custard topping is set, 35 to 45 minutes.

Serve immediately with the rice.