- 2 eggs
- 125ml (½ cup) low-fat milk
- 6 lemon or bay leaves
Heat the oven to 180°C. Break the middlecut into large chunks in the sauce with a fork. Discard the bones. Soak the bread in the milk, then shred roughly.
Heat a few drops of oil in a non-stick pan and fry the onion and garlic until golden. Stir in the curry powder. Remove from the heat and add the middlecut, bread and beaten egg. Season with pepper. Gently mix everything together.
Transfer the bobotie to an ovenproof dish and smooth the surface.
Topping: Beat the eggs into the milk and season with pepper. Pour on top of the bobotie. Bury the leaves into the bobotie and bake, uncovered, for about 20 minutes until the topping is set and golden.
Serve with brown rice, light chutney and chopped tomato and onion.