Bobotie Naan Bread Wraps with Raita

Preheat oven to 180°C (350°F).

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic, curry powder, turmeric, and ground coriander. Cook for 1 minute, stirring constantly, until fragrant.

Add ground beef (or mince substitute) to the skillet and cook, breaking it up with a spoon, until browned.

Stir in chopped apricots, raisins/sultanas, and chutney. Season with salt and pepper to taste.

Transfer the mixture to an ovenproof dish. Insert bay leaves.

In a separate bowl, whisk together milk and egg. Pour over the meat mixture.

Bake in the preheated oven for 20-25 minutes, or until the egg custard is set and golden brown.

While the bobotie is baking, prepare the raita: In a bowl, combine yogurt, grated cucumber, chopped mint, and lemon juice. Mix well and season to taste with salt and pepper.

Warm the naan bread according to package instructions.

To assemble the wraps, spoon a generous amount of bobotie onto each naan bread. Top with a dollop of raita and serve immediately.