Bobotie Bunny Chow (Bread Bowl)

Preheat oven to 180°C (350°F).

Prepare the bread bowl: Cut a rectangular lid off the top of the loaf of bread. Hollow out the inside of the loaf, leaving a thick crust (about 2cm/1 inch). Reserve the bread crumbs (can be used for another purpose).

Prepare the Bobotie filling: Heat the oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and ginger and cook for another minute until fragrant.

Add the ground beef and cook, breaking it up with a spoon, until browned.

Stir in the curry powder, turmeric powder, coriander, cumin, chutney, apricot jam, Worcestershire sauce, salt, and pepper. Cook for 2-3 minutes more.

Pour in the beef stock and bring to a simmer. Reduce the heat and cook for 15-20 minutes, or until the sauce has thickened slightly. Remove from heat.

Remove the bay leaves.

In a separate bowl, whisk together the milk and eggs. Pour this mixture into the Bobotie filling and stir well to combine.

Spoon the Bobotie filling into the hollowed-out loaf of bread.

Place the filled bread bowl on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the egg custard has set and the bread is golden brown.

Remove from the oven and sprinkle with toasted almonds.

Cut into wedges and serve immediately.