South African Beef and Mango-Chutney Bobotie (6 Servings)

Preheat oven to 180°C. Chop onion and garlic, and soak three bread slices in 100 ml milk.

Heat 1 tbsp oil over medium heat and sauté onion and garlic for about 5 minutes.

Toast curry powder, turmeric, coriander and cumin for 1 minute. Add ground beef and cook until browned, breaking it apart.

Squeeze soaked bread lightly into beef and save remaining milk. Add thyme, chutney, vinegar, one bay leaf, salt and pepper.

Spread meat mixture in an ovenproof dish and remove the bay leaf from the meat.

Beat two eggs with 200 ml additional milk and reserved soaking milk; pour over meat and top with three bay leaves.

Bake at 180°C about 40 minutes. Check topping has set and center reaches at least 74°C (165°F) on a food thermometer; bake longer if needed.

Rest for 5 minutes, remove the three topping bay leaves and serve in six portions.