Instructions: Place butter/margarine in a shallow glass dish, microwave on full power (100%) for 30 seconds. Add onion and garlic, microwave on full power for 3 minutes. Mix curry powder, tumeric & lemon juice and add to onion. Blend well. Add mince, mix well with fork, cover and microwave on full power for 3-4 minutes stirring once or twice with fork to break up any lumps. Drain milk from bread and set aside to use for topping. Mash soaked bread with fork and add to meat mixture.

Add apricot jam/chutney, raisins, apple, banana, wine/stock, seasoning and gravy browning and mix well. Cover and microwave on medium-high

(70%) for 5 minutes, stirring once. Lightly grease glass dish and place mixture in dish, smoothing and raising it slightly in the centre in such a way that when the topping is added, most will settle around the edges of the dish. Arrange the bay leaves on top of the bobotie mixture. Beat the eggs and milk and pour the topping over the meat, microwave the bobotie, uncovered, on medium power (50%) for 10 minutes or until the topping has set. Bobotie can be frozen at this stage (if required), provided it has cooled down completely beforehand. Place in preheated oven (180C) for 10 minutes to brown topping slightly before serving.

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