Your Recipe Blog


Avatar photo
Recipe by
| Servings: 6-8 depends on portion size


  • 30 ml cooking oil
  • 3 onions, chopped
  • 2 cloves of garlic
  • 15 ml grated, fresh ginger root, optional
  • 15 ml curry powder
  • 5 ml fine turmeric
  • 5 ml fine coriander
  • 2 ml fine cumin
  • 5 ml fine ginger
  • 5 ml fine cinnamon
  • 1 kg lean beef mince
  • salt and freshly ground black pepper to taste
  • 30 ml lemon juice
  • 30 ml fine apricot jam
  • 60 ml chutney
  • 30 ml soft brown sugar
  • 30 ml Worcestershire sauce
  • 30 ml tomato paste
  • 2 slices of white bread, soaked in water and smashed
  • 250 ml pitted raisins
  • 250 ml grated apple
  • 6 lemon or bay leaves
  • Topping:
  • 500 ml milk
  • 4 eggs, beaten well
  • salt and freshly ground black pepper to taste

Preheat oven to 180°C.
Grease a large heatproof bowl well with butter or cooking spray.
Heat up pan and put oil in. Sauté onions, garlic and ginger over medium heat in oil until soft and translucent.
Add spices and sauté for another minute. Add mince bit by bit and brown slightly. Add salt and pepper, followed by the rest of ingredients, including bread, raisins and apple.
Bring to the boil, lower heat and let it simmer for 30 mins.
Spoon mince mixture in prepared baking bowl and insert bay leaves in a random pattern.
Mix eggs and milk and season well.
Carefully pour milk mixture over mince mixture and bake in oven for about 40 min or until topping is set.
Let dish rest for 5 mins before serving.

  • Tips and tricks:
  • I often leave the raisins out as not everyone is into raisins and there are raisins in the accompanying yellow rice anyway.
  • Instead of bread, I use almond meal (about 4 tablespoons), that way anybody who is gluten-intolerant can eat the bobotie too.
  • For lactose intolerant, I substitute the milk with coconut milk. You get a thicker topping, but you can ease this by adding a little bit of water and making sure your topping is really well beaten (run like water, not like soup).
  • The more you brown your meat, the shorter the simmering time will be. Put a lid on it if you do not want to end up with a dry dish.
  • Ginger or garlic from a tube is just as good as fresh.
  • Green Granny Smith apples have the best flavour for bobotie, in my view.

Photo: Ivanda Venter

4 Reviews

  1. Christo Fourie

    Hello, how many servings does this make please?

    • Hallo Christo, ek sou se 6-8 hang af van die grootte van die porsies.

      Mooi dag

  2. Christo Fourie

    Baie dankie Rina. Ek is ‘n sjef in Frankryk en ek sal hierdie naweek jou resep vir my restaurant gebruik. Groete Christo

    • Hi Christo, fantasties, gee asb vir ons terugvoer en ‘n mooi foto is altyd welkom. Geniet dit baie.

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5