Bobotie koftas

Cook these kebabs over an open fire or bake them in the oven. Remember to soak the skewers in water so they don’t catch alight.

Serves 6 Preparation time: 20 minutes Cooking time: 15–20 minutes

• 3 thick slices of white bread, crumbled • 125ml milk • 15ml olive oil • 1 large onion, finely chopped • 2 large cloves garlic, chopped • 15ml mild curry powder • 5ml ground coriander • 2cm fresh ginger, peeled and grated

• 2cm fresh turmeric, peeled and grated • 15ml tomato paste • 30ml apricot jam • 30ml red wine vinegar • a pinch of chilli flakes • 100g toasted almonds, chopped • 50ml raisins • 60ml chopped fresh coriander • 800g beef and ostrich mince • 1–2 lemons, thinly sliced • 12 bay leaves • yellow rice and sour cream, to serve

1 Soak the bread in the milk and set aside. Heat the oil in a pan and sauté the onion and garlic until glossy. Add the spices and stir until fragrant. Finally, mix in the tomato paste, jam, vinegar and chilli and heat until warmed through. Remove from the heat and mix in the bread mixture, almonds, raisins and coriander; leave to cool.

2 Add the spicy mixture, salt and pepper to the mince and mix well. With wet hands, shape the meat mixture into 18 meatballs.

3 Take 6 wooden skewers and thread 3 meatballs, along with a folded slice of lemon and a bay leaf, onto each one. Fry the koftas over medium coals until golden brown, cooked through and juicy, or place under a preheated grill for about 4 minutes on each side until golden brown all over and done to your liking. Serve with yellow rice, sour cream, chutney and sambals of your choice.