Prepare the Froom mince

• Preheat the oven to 180°C
• Add the oil a large flat based frying pan and heat on medium
• While the pan is heating add the milk and bread to a bowl so that the bread can absorb all the milk completely
• Place the chopped onion and curry into the heated pan and stir constantly until the onions are well sweated and the curry releases its fragrances
• Add the mince and stir-fry over medium heat for about 10-15 minutes until the mince is well coated with the curry, browned and crumbly
• Add the grated apple, currants, the chutney and the milk-soaked bread and stir constantly until the bread is well dissolved and well-absorbed into the mince mixture
• At this point you can adjust the seasoning to taste – add in more curry powder if you want it to be more spicy
• Take the mince off the stove and spoon into a oven proof baking dish
• Prepare the custard topping by beating together the egg and milk until the egg yolk is completely mixed through
• Pour the custard topping over the mince and prick it with a fork to allow the custard to sink through the layers
• Place in the pre-heated oven and bake for 30 minutes
• When the custard topping is golden brown in colour, and slightly crunchy around the sides, the Bobotie is ready for serving

Step 2

Make you sambals while the mince is cooking