Lamb Bobotie With Onions and Coriander with Onions and Coriander

Preheat the oven to 180C.

Peel and finely chop the red onion, garlic and coriander.

Mix together in a bowl, the correct amount of hot water, bobotie spice, 2/3 of the bobotie jam, vinegar, brown sugar and raisins. Set aside.

Remove the crusts from the bread and soak in half of the milk.

In a large saucepan, heat the olive oil over medium heat.

Add the onion and garlic, fry until the onion is softened.

Add the mince and fry until starting to brown.

Add the bobotie mixture and fresh coriander.

Season to taste.

Stir for a few minutes more until the mince is just cooked, then remove from the heat.

Squeeze the milk from the bread, using your hands and then add the bread to the meat mixture.

Stir the bread through the meat mixture until the sauce has been absorbed and has thickened.

Transfer the meat to an oven proof dish.

In another bowl, whisk together the egg(s) with the remaining milk. Lightly season.

Pour the egg mixture over the mince.

Top with bay leaves.

Place the dish into the oven to bake until the egg is set and golden.

Remove from the oven and brush with the remaining bobotie jam.

Distribute among serving plates.