South Africans love traditional Cape Malay dish which combines a variety of spices and textures together in a delicious, warming meal. Using the Duo Crisp makes it even easier as everything is done in one pot. Simply swop to the Air Fryer lid and finish the custard topping off in a flash.  Serve with basmati rice and sambals, and of course, a good chutney!
 

 
Ingredients:
 
Mince filling:
2 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 Tbsp curry powder
1 Tbsp apricot jam
1 Tbsp Worcestershire sauce
1 tsp turmeric
1 Tbsp sherry vinegar
1 kg beef mince
½ cup raisins (optional)
 
2 slices white bread, crusts removed
125ml milk
300ml beef stock
 
Custard topping:
2 XL eggs
160ml milk
3-5 bay leaves
⅛ tsp turmeric
Pinch sea salt
 
Method:
 
Set Instant Pot to Sauté on High.
Heat olive oil and fry onion and garlic until fragrant and soft.
 
Add curry powder, salt, apricot jam, Worcestershire sauce, turmeric, and vinegar and mix well.
 
Add mince and mix everything well.
 
Soak the bread in milk until fully absorbed. Add to the pot along with the raisins.
Pour in the beef stock and mix- making sure to scrape the bottom of the inner pot well for any stuck bits.
 
Pressure Cook on Low for 4 minutes. Quick release the pressure.
 
Spoon the mixture into an 18cm round baking dish and level the top.
 
Beat eggs with milk, salt and turmeric.
 
Pour custard mix over the meat.
Lower into the inner pot with the trivet.
Place bay leaves on top.
 
Secure Air Fryer lid and Air Fry at 180˚C for 15 minutes until the custard topping is golden brown and set.
 
Serve bobotie with yellow rice, sambals and chutney.