LAMB & PAPAYA BOBOTIE

Instructions

1.Sauté the onion and garlic in the oil until lightly browned.
2.Allow to cool. Mix all the remaining ingredients (apart from the topping ingredients) in a large mixing bowl.
3.Transfer the mixture to a greased/buttered oven casserole and bake for approximately 15 to 20 minutes in a preheated (190 °C) oven. Check the meat after the first 15 minutes, and lightly press the mixture down — if it is firming up rapidly, reduce the cooking time. If the mixture feels uncooked, cook a little longer. The aim is to have meat that is almost entirely cooked, but not dry. At this point, a substantial amount of cooking liquid and fat would have separated from the meat, leaving the mince sitting in a puddle of liquid — do not fear. As soon as the meat is cooked, carefully tip out this liquid and mix some of it (or all if you do not mind the fat) into the yoghurt for the topping.
4.Beat in the remaining egg, and then pour this mixture carefully back over the meat. Insert the leaves upright and return to the oven.
5.Bake for 10 minutes at a lower temperature (170 °C), until the custard is set. Some people believe the custard must have a little browning on top — one could do this under the grill (but your leaves will burn) or carefully brown the custard between the leaves with a blowtorch.