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1 slice homemade white bread,
1" thick broken into small pieces
1 cup milk 2 tablespoons butter
2 # ground lean lamb
1 ½ cups finely chopped onions
2 tablespoons curry powder (preferably Madras type)
1 tablespoon light brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup strained fresh lemon juice
3 eggs
1 medium tart cooking apple, peeled, cored and finely grated
½ cup seedless raisins
¼ cup blanched almonds, coarsely chopped
4 small fresh lemon or orange leaves or 4 small bay leaves

Preheat oven to 300. Combine bread and milk in small bowl and let set 10 minutes. In heavy 10 to 12 inch skillet, melt butter. When foam begins to subside, add lamb. Stirring constantly, cook until no traces of pink remain. Drain and transfer to deep bowl.

Discard all but 2 tablespoons of fat from skillet and add onions. Cook for 5 minutes until onions are soft and translucent. Add curry, sugar, salt and pepper and stir for 1-2 minutes. Add lemon juice and bring to boil over high heat. Pour entire mixture into the bowl of lamb.

Drain bread in a sieve and set over bowl and squeeze bread completely dry. Reserve the drained milk. Add bread, one of the eggs, the apple, raisins, and almonds to lamb. Knead vigorously with both hands or beat with wooden spoon until well combined. Taste for seasoning. Pack loosely into 3 quart soufflé dish smoothing the top with a spatula. Tuck lemon, orange or bay leaves beneath the surface of the meat.

With wire whisk beat remaining 2 eggs with reserved milk for about one minute or until they froth. Slowly pour the mixture over the meat and bake in the middle of the oven for 30 minutes or until custard is light golden brown. Serve at once. Bobotie is traditionally served with hot boiled rice.