1 cup (250 ml) sour cream, buttermilk or plain double cream yoghurt
1 t (5 ml) Ina Paarman’s Masala Spice
1 large egg
6 bay leaves or lemon leaves
Adjust oven rack to the middle position.
Preheat oven to 180°C.
Sauté the butternut, onions and Masala Spice in the oil for 3 minutes. Add half of the Tikka Sauce, cover with a lid and simmer slowly for 15-20 minutes until butternut is soft. Add lentils and rest of the Tikka Sauce. Mix.
Spoon mixture into a 29 cm x 20 cm ovenproof dish and level down quite firmly to stop the topping from soaking in too much. Beat together all topping ingredients and pour evenly over bobotie. Float a few bay or lemon leaves on top. Bake, uncovered, for 30 minutes until the custard topping is firm and golden brown. Serve with Lentil Rice with Coriander and Ina Paarman’s Peach Apricot Chutney.