BOBOTIE, SOUTH AFRICAN LAMB

Steps:

• In a large skillet: 1. Saute onion in oil until translucent, then add garlic 2. Add curry and turmeric 3. Add tomato paste, sweating off a bit 4. Add lamb and cook for 20 minutes with bay leaf 5. Remove and save bay leaves. At this point you can transfer to a dutch oven or other large casserole (or this can be done after step #7) 6. Salt, pepper, cayenne to taste. 7.Add raisins, almonds, chopped peaches/apricots, chutney. As the mixture cooks you can add in the juices from the canned fruit to keep the mixture loose (it should be like chili.) 8. Let the mix cool; soak bread in milk and mash up with fork and add to mixture. 9. Pour the eggs over the entire mixture. This is when you can return the bay leaves to the casserole, placing them decoratively on top of the egg. 10. Bake casserole at 350 degrees for 15-20 minutes. The eggs should come out like custard not like an omelet so be careful not to cook too much. Serve with yellow rice, and perhaps offer chutney on the side, yogurt, even shredded coconut.