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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - Eggs
  • 1 1/2 cups - Whole Milk
  • 2 pinchs - Sea Salt
  • 3/4 cups - Almonds, sliced
  • 1 tablespoons - Canola, Peanut, or Sunflower Oil
  • 2 - Small Yellow Onions, thinly sliced
  • 1 cloves - Garlic, minced
  • 1 tablespoons - Curry Powder
  • 1 teaspoons - Ground Tumeric
  • 1 - Large Carrot, peeled and grated
  • 1 - Large Granny Smith Apple (or tart green apple), Grated
  • 8 - Dried Apricots, finely diced
  • 1/3 cups - Golden Raisins, 2 ozs, firmly packed
  • 2 tablespoons - Apricot or Mango Chutney
  • 2 slices - Stale White Bread, remove crusts, tear in pieces, soak in 1/4 cup whole milk
  • 1 1/2 teaspoons - Salt
  • 1/2 teaspoons - Black Pepper
  • 2 pounds - Ground Lamb, or 1 lb lamb, 1 lb buffalo or beef
  • 3 leaves - Bay Leaves
  • Directions:

    1) Preheat oven to 350. While oven heats, make custard: in a bowl, whisk together eggs, milk, and sea salt until smooth. Cover and refrigerate.

    2) Spread almonds on a rimmed baking sheet. Toast in oven until golden brown, about 7 minutes. Pour onto a plate and let cool. Leave oven on.

    3) In a large saute pan, heat 1 tablespoon oil over medium-low heat. Add onions and stir to coat with oil. Cover and cook, shaking pan and opening to stir frequently, until onions just begin to carmelize, 7-10 minutes. If onions start to scorch, add remaining 1 tablespoon oil. Add garlic and cook 1 minute. Add curry powder and turmeric and cook, stirring, until nicely aromatic, 30-60 seconds. Remove from heat, cool slightly, then combine with the toasted almonds, grated carrot, grated apply, apricots, raisins, chutney and soaked bread along with any remaining milk, salt and pepper in a big bowl. Mix well. Add meat and mix well. Fry a nugget of the mixture in a little oil, taste and adjust the mixture's seasoning.

    4) Transfer mixture to a large round or oval baking dish and pat down to even surface and remove any air pockets. Spear bay leaves into dish at regular intervals, leaving them exposed enough so that you can pull them out after baking.

    5) Bake until just firming up, 35-40 minutes. Carefully remove dish from oven and drain off any excess fat that has risen to the surface. Pour custard evenly over top, return dish to oven, and bake until custard is set, about 20 minutes.

    6) Serve with yellow rice or baked sweet potatoes, and apricot or mango chutney.

    Brief Description

    South African comfort food

    Main Ingredient:

    Lamb or beef

    Category:  Lamb

    Cuisine:  American

    Prep Time: 1 hour(s)
    Cook Time: 1 hour(s)


    WSJ Off Duty, 5/26/2012, by Charlotte Druckman, adapted from Cindy Powlcyn

    Posted By:


    Posted On:

    May 28, 2012

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