Using a saucepan with a large base and that will accommodate the meat, heat the oil and sauté the onions without them browning. Add the spices and allow them to cook for about 1 minute, add the remaining ingredients.
Allow the meat to brown slightly, stirring to ensure even cooking.
Taste to adjust seasoning. I sometimes find that the chilli is too mild or that you may need more salt if the chutney was too sweet.
Place the meat in an oven dish ensuring a layer about 5cm deep, do not press the meat down, it must be light.
Beat the topping ingredients together, reserving the lemon leaves. Pour the topping over the meat.
Finally ‘plant’ the lemon leaves vertically into the dish.
Bake at 180°C for 30 minutes or until the custard has set and the surface has a light golden colour.
Bobotie is traditionally served with white rice to which you add turmeric, turning it a golden yellow. If you have not used sultanas with the meat, you can add a handful to the rice.
I prefer to use a wild and brown rice mixture, which is not traditional, but adds lovely nuttiness and plenty of fibre.
Accompany the dish with sambals that you would usually serve with curry e.g. green apple and coriander, with a lemon dressing; cucumber or banana and yoghurt; fruit chutney; diced tomato with chilli, red onion and a splash of wine vinegar