Brown the mince in a dash of oil in a large, lidded frying pan. Add the onion, brown sugar, ginger and curry powder and continue cooking for a further 2-3 minutes until the mix is very fragrant.
Stir in the raisins or sultanas, chutney, stock, Worcestershire sauce and tomato paste. Stir well and cover.
Cook over a low heat for 30 minutes or until thick and fragrant. Alternatively, cook in the slow cooker on low for 6-7 hours or high for 3-4 hours.
Pre-heat the oven to 1800C.
Transfer the mince mixture to a 6-cup capacity dish and spread out evenly. Beat the milk, eggs and thyme together and carefully pour over the bobotie. Or for individual servings, divide mixture into 6 one-cup capacity ovenproof dishes and pour a little of the egg mixture over the top of each.
Bake in the pre-heated oven for 30-35 minutes or until the custard has set. If cooking in individual dishes, reduce the cooking time to 15-20 minutes. Serve hot.
Recipe from recipes.co.nz
