Heat the oil in a flat-bottomed cast iron potjie over medium-hot coals and sauté the onions. Add the mince and fry for about 8 minutes or until browned. Season with salt and pepper.
Mix in the milk soaked bread, garlic, chutney, jam, raisins, curry and turmeric. Cook for about 5 minutes or until most of the liquid has evaporated. Season with salt and pepper. Flatten the mixture with the back of a spoon.
For the topping, beat the eggs, milk and turmeric together. Season with salt. Pour over the mince mixture. Place bay leaves on top. Cover with the lid and put a layer of hot coals on the lid. Scrape the coals from underneath the potjie to the side. Cook for about 30 minutes or until the egg custard has set.
For the sambal, combine the ingredients. Season with salt and pepper. Serve with the bobotie, yellow rice and extra chutney.
Tip: This bobotie can also be made on the stove and baked, uncovered, in the oven at 180° C for about 30 minutes.
