Recipe -  Curry with  topside mincemeat, or 'BOBOTI'
by Lydia Berends

Ingredients:
1 kg. topside beef  mince
½  tsp of cloves or ¼tsp ground cloves.
2 tsp salt
1 tsp turmeric
2 tblsp curry powder
½tsp nutmeg
1 rasped ginger or 1 tsp ginger powder
1 desert sp. apricot jam or mango chutney
1 tblsp sugar
1 tblsp vinegar
2 tblsp water
2 egs (beaten)

Preparation:
Brown onions in butter, add mince and 1 cup water and simmer for 10 minutes, stirring constantly and browning on all sides. Mix all dry ingredients with vinegar and water and add to mince. Simmer further 10 minutes over low heat, stirring constantly. Pour into an ovenproof dish. Cover with beaten eggs and bake at 350°F for 10 minutes. Serve with yellow rice and raisins and a salad of avocado, pineapple, a sliced banana and cucumber.
Serves 4-6 persons.

 

This recipe originates from the South-African kitchen and the South-African name, as stated above, is boboti. When people from India settled in SA, they brought with them their way of cooking, usually prepared with curry, raisins and other spices.