Bobotie Potjie (Traditional Stew)

Prepare the Fire: Build a medium-sized fire and allow it to burn down to hot coals. The heat should be moderate and consistent.

Sauté Aromatics: Place the potjie pot over the coals. Add the cooking oil. Once heated, add the chopped onions and sauté until softened and translucent (about 5-7 minutes). Add the minced garlic and sauté for another minute until fragrant.

Brown the Meat: Add the ground beef (or lamb) to the pot and break it up with a wooden spoon. Brown the meat evenly on all sides. Drain off any excess fat.

Add Vegetables and Spices: Stir in the chopped carrots, celery, and bell pepper. Cook for 5 minutes. Then, add the curry powder, turmeric, coriander, cumin, salt, and pepper. Stir well to coat the meat and vegetables with the spices.

Incorporate Dried Fruit and Chutney: Add the dried apricots, raisins, chutney, Worcestershire sauce, and bay leaves to the pot. Stir everything together to combine.

Simmer: Add a cup of water or stock to the potjie to prevent sticking. Reduce heat if needed. Cover the pot with the lid and let it simmer gently for at least 1 hour, or until the vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking, adding more liquid if necessary.

Prepare the Topping: While the Bobotie is simmering, prepare the topping. In a mixing bowl, whisk together the milk (or coconut milk), eggs, and lemon juice. Season with a pinch of salt and pepper.

Add the Topping: Pour the milk and egg mixture evenly over the Bobotie in the potjie.

Cook the Topping: Replace the lid on the potjie and continue to cook over low heat until the topping is set and golden brown. This should take about 20-30 minutes. Check frequently to ensure it doesn't burn.

Rest and Serve: Remove the potjie from the fire and let it rest for 10-15 minutes before serving. This allows the flavors to settle and the topping to firm up further. Garnish with flaked almonds (optional) before serving. Serve hot with yellow rice, sambals, and chutney.