South African Babootie

Serves 4 to 6.

1 Tbs (15 ml) olive oil
2 medium onions, chopped
1 chopped Granny Smith or other tart apple
1 large slice white bread
1 cup (250 ml) milk
2 lbs (900 g) ground beef
Juice of 1 lemon
Salt and freshly ground pepper to taste
3 tsp (15 ml) curry powder, or to taste
1 Tbs (15 ml) brown sugar
1/4 cup (60 ml) chopped almonds / pine kernels (lightly sautéed)
1/4 cup (60 ml) golden raisins (sultanas)
3 eggs
6 bay (laurel) leaves

Heat the oil in a sauté pan over moderate heat and sauté the chopped onions until tender and a little brown, about 3 minutes. Add the apple, mix for another 2 minutes and leave in pan on the side. Soak the milk in the bread. Squeeze the milk from the bread and reserve both the bread and the milk. Combine the onions, bread, meat, lemon juice, salt, pepper, curry powder, brown sugar, chopped almonds / pine kernels, raisins, and 1 egg in a large bowl, mixing well with a knife. Place the meat mixture in a lightly greased 3-quart (3 L) casserole / baking dish / bread pan. Stick the bay leaves into the top of the babootie. Bake uncovered in a preheated 350F (180C) - Mark 5 - oven for 30 minutes. Mix together the 2 remaining eggs, the reserved milk and pour over the meat mixture. Decorate with extra almonds / pine kernels. Bake an additional 45 minutes or until the top is well browned - raising the oven temperature if required.

This can be eaten right away, but is always best cooked in advance and either re-heated or served cold (next day). This gives the curry and other flavors time to permeate into the meat. Serve with Salad, pita breads, rice or couscous. The best is to have the next day on toast with a poached egg on top.

Note on curry: If you're in S.A. get a pack of Woolworths 'Durban Curry' Cook-in Sauce and use half.

History:
South African national dish (at least for the white folk). The style of dish originates from Malaysia.