Ingredients:
2 tbsp coconut oil
1/2 large onion finely chopped
1 tbsp curry powder
1 tsp turmeric
1 tsp cumin
500g ostrich mince
1 tsp salt
1/4 cup Martinnaise Chutney
1/4 cup dried cranberries soaked in hot water until soft
5 eggs (keep 3 aside for custard topping)
1/2 cup buttermilk
2 bay leaves
Method:
1. Preheat oven to 180C.
2. Heat coconut oil in a large pot. Sauté the onions on a medium heat.
3. Add spices and cook until the onions are soft.
4. Add mince and salt and cook until mince is lightly browned.
5. Add the Martinnaise Chutney and soaked cranberries (drain the water first).
6. Remove from heat and mix in two eggs. Transfer to a buttered baking dish smoothing the top.
7. Whisk 3 eggs together with the buttermilk and season with salt and pepper.
8. Pour the egg mixture over your bobotie and top with bay leaves.
9. Bake for 45 minutes.
10. Serve with a green salad or cauliflower rice. I also recommendserving it with Martinnaise Chutney.
