Bombo's Barbotie

My wife and I both like to cook and have people over to dinner to try new things. I will often do the meat course and a few years ago was given recipe by some African friends for a traditional South African Barbotie which is like a shepherds pie, but better. I have adapted this over the years and have called it after my friends father's nickname who recently passed away, Bombo. When I started cooking barbotie, I used a sachet which you can get from some South African stores but now I like to use my own spice mixture. You can use any type of meat or chicken - even leftovers. It is traditionally served with yellow rice but that seems a bit heavy so I tend to serve it with a salad or green beans.

Ingredients

1 medium	Onion, chopped
1 medium	Carrot, finely chopped
2 cloves	Garlic, crushed
800 g	Beef mince, or other meat or chicken (Main)
2 cubes	Beef stock, red oxo (use chicken oxo for chicken or pork)
1 cup	Water, boiling
1 large	Lemon, zest and juice
2 Tbsp	Curry powder, Malay Curry Powder is best
6 cm	Fresh ginger, grated
1 medium	Granny Smith apple, chopped
½ cup	Raisins
2 Tbsp	Chutney, (fruit or tomato)
¼ cup	Almond flakes, toasted
½ tsp	Nutmeg, grated
1/40 tsp	Ground black pepper
2 tsp	Turmeric
1 cup	Fresh breadcrumbs
1 cup	Milk
3 large	Eggs
2 Tbsp	Vegetable oil

Directions

1. Pre heat oven to 180C. Put 0.5 cup of the milk into a bowl and whisk in one egg then pour in the breadcrumbs and leave to soak.
2. In a large pan, put the oil, chopped onions, chopped carrots and garlic and cook for 5 minutes until softened. Then add the meat and cook for a further 5 minutes. Mix in the Malay curry powder and grated ginger and cook another minute or two.
3. Dissolve the Oxo in the cup of boiling water and add to the pan along with the apple, raisins, lemon zest and juice, chutney, 1tsp of Tumeric, half of the toasted almond flakes, the nutmeg and black pepper.
4. Take the pan off of the heat and add the breadcrumb mixture and stir to combine well.
5. Pour the mixture into a large baking dish and cover with tin foil. Bake in the oven for 25 minutes.
6. In a bowl beat the remaining two eggs and add the other 0.5 cup of milk with the other tsp of turmeric. Beat well
7. Remove the tin foil from the baking dish after 25 minutes and pour the egg and milk mixture on top of the meat. Sprinkle the top with the remaining toasted almond flakes and put back in the oven for another 20 - 25 minutes until the top is set and golden brown.
8. Serve with rice, salad or vegetables. Its even better the next day!