South African Lamb Bobotie

Preparation Time: 15 -20 mins
Notes: This dish is also good when re-heated

BOBOTIE A Cape Malay creation.  


1 kg minced lamb
2 onions (finely diced)
3 cloves crushed garlic
1 tsp (half oz) curry powder
half tsp ground turmeric
2 slices of bread (into crumbs)
60 ml milk
finely grated rind and juice of half lemon
1 egg
2 tblsp tamarind liquid
100 g dried apricots (chopped)
1 granny smith’s apple (peeled, cored and chopped)
60 gm sultanas (soaked)
50 g lightly crushed hazelnuts or flaked almonds (dry roasted)
2 bay leaves 

Ingredients for the Topping

250 ml (9 fl oz) milk
2 large fresh eggs
butter for frying 

Ingredients for the Topping

250 ml (9 fl oz) milk2 large fresh eggssalt+ butter for frying 


  1. Pre-heat the oven to 160C/325F/gas mark 3.

  2. Butter a large casserole.

    1. Heat a little butter in a pan and sweat off the onion for 4-5 minutes until translucent.

    2. Add the garlic and cook for a further 2 minutes.

    3. Add the curry powder and turmeric and stir, cook out for 2-3 minutes.

    4. Remove from heat.

      1. Add the meat, followed by all the remaining ingredients, and stir well until well amalgamated.

      2. Place into the buttered casserole and press gently. Pile into the casserole and level the top.

      3. Cover with a tight fitting lid or with foil and bake for 1 and quarter hours.

  Method for the Topping  

Mix together the milk, eggs and salt.

    1. Pour over the meat and bake for a further 20 minutes or until cooked and lightly browned.

    2. Alternatively, after the egg custard has set, place under a grill for 2-3 minutes to brown.

    Serve with rice.
Serves: 4-6
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