Instructions: Fry the chopped onion gently with the apricot jam and curry powder, then add the lamb and simmer for 5-10 minutes. Put in the bread then the almonds, which give a nice crunchy texture.

Add the lemon juice and pour the mixture into a dish with the lime leaves on top.

For the finishing touch the dish needs a cup of milk beaten with two eggs - an egg custard.

Bake the dish in a hot oven for 5 minutes and bring the dish out again and pour the egg custard on top.

The boeboetie goes in the oven again (gas mark 4) for another 5 minutes for all the flavours to blend.

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