Slow Cooker Bobotie with Dried Fruit and Nuts

In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat.

Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.

Stir in the curry powder, turmeric, cumin, coriander, and ginger. Cook for 1 minute, stirring constantly, until fragrant.

Add the browned beef mixture to the slow cooker.

Stir in the chutney, raisins, and chopped dried apricots.

In a separate bowl, whisk together the milk, eggs, salt and pepper. Squeeze the excess milk from the soaked bread and add the bread to the egg mixture. Whisk until smooth.

Pour the egg mixture over the beef mixture in the slow cooker. Gently stir to combine.

Place bay leaves on top.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the egg mixture is set.

Sprinkle with the slivered almonds before serving. Remove bay leaves before serving.

Serve hot with yellow rice, chutney, and a side salad.