Add lamb and onions and stir until mince is cooked through.
Add the curry powder, sultanas, apricot jam, tomato paste and stock and cook until reduced.
Toast the nuts and add to the reduced mix.
This can then be added to pasta, but at The Pig it is served with a savoury custard on the top, which you make by simply whisking together the custard ingredients in the list above.
Then, just pour it over the bobotie and bake in a bain-marie until the custard is set.
Recipe by appetite magazine at https://www.appetitemag.co.uk/bobotie/