LOW-CARB BOBOTIE

This makes a huge amount – enough for eight generous portions. Divide it in two before adding the topping and freeze half for another meal.

FOR THE BOBOTIE

• 1kg mince (I use a mixture

of pork and lamb) • 30g lard (or whatever fat

you’re using) • 100g celery, diced finely • 100g carrots, diced finely • 160g onions, diced finely • 30g dried cranberries • 250–300ml chicken stock

(preferably home-made) • 1 tbsp mild curry powder • ½ tbsp turmeric powder • 1 tbsp tomato paste • salt and pepper • 2 eggs

FOR THE TOPPING

• 2 eggs • 250ml cream or cream cheese • 1 tsp turmeric powder • salt and pepper • bay leaves 1. Brown the mince in the fat, then add the vegetables, cranberries, stock, spices and tomato paste. Turn down the heat and simmer until the mixture is fragrant and the liquid has been absorbed. Season, and leave it to cool for 10–20 minutes. Add the eggs and stir to combine. Pour the mixture into an ovenproof dish and let it cool further. Preheat the oven to 180˚C. 2. For the topping: Mix all the ingredients and pour it on the mince. Bake for 45 minutes or until browned. Serve with a green salad.