Method:

1). Mix all required spices in a bowl. Grind the peppercorns and cloves prior to adding to the bowl.
2). Cut crusts off the bread, place in a shallow dish and soak in water for 10 minutes.
3). Fry onions in 2 Tbsp oil and butter until just transparent.
4). Turn stovetop heat to high, add mince and the remaining 2 Tbsp oil. Fry for 2 minutes.
5). Add garlic, carrots, peppers, spices and salt. Fry till fragrant, and remove pot form heat.
6). Mix sultanas, flaked almonds, and the contents of the pot in a large bowl.
7). Squeeze water from bread, add bread to bowl and mix well. Often this requires hand mixing to work the bread into the bobotie mixture.
8). Spread bobotie mixture in a deep overproof dish, and press the top flat.
9). Roll lemon leaves into spikes and instert into the mixture.
10). Bake at 180C for 20 minuetes.
11). Lightly beat eggs, milk, and nutmeg together and pour over bobotie mixtue.
12). Place back in oven and bake until egg mixture has set, and lightly browned on top.
13). Serve with yellow, tumeric rice with added flaked almonds.