Ingredients

500g ostrich mince

1 Tbsp oil (coconut/light olive)
½ Tbsp butter
2 onions, peeled & diced
2 tsp finely chopped garlic
250ml carrot (or apple), peeled & grated
2 tsp curry powder
1 tsp coriander powder
1 tsp minced ginger (or ½ tsp dried)
½ tsp dried mixed herbs
1 tsp turmeric
½ tsp cinnamon
1 tsp white sugar
½ tsp cayenne pepper
1 tsp salt
¼ tsp white pepper
1 Tbsp apple cider vinegar

2 slices white bread
2 bay leaves

For the Custard Topping
250ml sour cream
  (or ½ fresh cream, ½ natural yoghurt)
½ tsp salt
pinch of pepper
2 large eggs

Method

Stir-fry the mince in the oil & butter until browned and free of lumps.

Add the onion & garlic and stir-fry for 1 min.

Stir in the grated carrot and all the remaining seasonings (curry powder, coriander powder, ginger, mixed herbs, turmeric, cinnamon, sugar, cayenne pepper, salt, white pepper & vinegar) and fry for a further 1 min.

Soak the bread in water for 1 min, lightly squeeze, mash with a fork and stir it into the mince well.  Turn off heat.

Spread the bobotie mixture into a flat oven-proof dish and tuck in the bay leaves.

For the Custard Topping
Prepare the custard topping by beating up all the topping ingredients and then pour it gently over the bobotie.

Bake in the oven for 30-40 min rotating the dish half way through cooking.  Bake until the custard topping has risen and is firm and browned.
Remove the bobotie from the oven, cover with tin foil & rest on a warming tray for 5 mins before serving.

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Use Banting Buttermilk Seed Loaf instead of white bread.

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Serving Suggestion

Serve with short grain (white) rice or Cauli Rice yellowed with turmeric, peach chutney,
Banana Raita & Tomato & Onion Sambals (Curry Sides).

Variations

Substitute the ostrich mince with lamb or beef mince.