Preheat the oven to 180°C (350°F) and lightly grease a medium baking dish with Vegetable Oil.
Tear or cube the White Bread and soak it in Milk for a few minutes; squeeze out the excess milk into a bowl and reserve both the soaked bread and the milk.
Heat a little more Vegetable Oil in a large frying pan over medium heat and sauté the chopped Onion and minced Garlic until soft and translucent.
Stir in Curry Powder, Ground Turmeric, Ground Coriander, Ground Cumin and Ground Allspice, seasoning with Salt and Black Pepper; cook for about 1 minute until fragrant.
Add the Beef Mince to the pan and brown, breaking it up with a spoon until fully cooked.
Mix in the squeezed bread, Fruit Chutney, Worcestershire Sauce, a splash of Lemon Juice and the Sultanas. Add the reserved milk and toss in a Bay Leaf, then simmer gently for 5–10 minutes so the flavors mingle and the mixture thickens. Taste and adjust seasoning.
Remove and discard the Bay Leaf. Spoon the meat mixture into the prepared baking dish and press it down level.
Beat the Egg with a little extra milk (if you have any left) and a pinch of salt, then pour this custard over the meat so it covers the surface.
Bake in the preheated oven for 25–35 minutes, or until the custard topping is set and lightly golden.
Let the bobotie rest for a few minutes before serving. Serve warm with rice, chutney or a fresh salad.
