What you'll need:

  • Some butter
  • 400ml full fat milk
  • 4 large eggs, beaten
  • 50g fresh breadcrumbs
  • 1kg lamb mince
  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 2 tbsp strong curry paste
  • 250ml lamb or beef stock
  • 50g raisins
  • 50g dried apricots, chopped
  • 1 tbsp vinegar
  • 2 tbsp worcestershire sauce
  • 2 tbsp mango chutney
Time: 90 minutes
Serves: 6



Get your bobotie kick-started by preheating your oven to 180C, and greasing a deep ovenproof dish with butter. Once done, take a large jug, and whisk together the milk, eggs, and breadcrumbs, and set aside for later.


Take a large frying pan. Heat up the olive oil for a minute or two, and then brown the lamb mince well before removing and setting aside. In the same pan, lightly fry the onion together with the bay leaf.


Add the garlic to the pan, and fry for a further minute, before stirring in the curry paste and frying for another minute or so. Return the lamb to the pan, stir well, and pour in the stock. Allow to simmer for about ten minutes, or until most of the liquid has evaporated.


Remove the pan from the heat, and stir in all the remaining ingredients. Season well, and then spoon the lamb mixture into your butter dish, and smooth down the surface with the back of a spoon. Pour the milky mixture over the top, and bake in the oven for 35-40 minutes - you want the top to be golden brown with a slight wobble. Serve piping hot with your favourite green veg.

There you have it -- a classic recipe for Bobotie!

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