Recipe for Bobotie

Bobotie can be traced back to the Eastern influence on 

South African culture. The Cape Malay society are famous 

for cooking this dish and it is usually served with yellow rice..

     

1 kg minced lamb

125ml milk

1 thick slice of white bread, crust removed and soaked in 

 milk

2 roughly chopped onions butter Salt

1 tablespoon of curry powder (mix the hot and the Cape 

Malay versions for a good flavor)

1 chilli, finely chopped (optional and only if you like your 

food quite hot)

½ cup vinegar

1 tablespoon of lemon juice

1 teaspoon of brown sugar

1 tablespoon of chutney

8 -10 crushed almonds (optional)

3 eggs

1 clove of garlic, crushed and finely chopped

6 bay leaves

1 orange, sliced in wheels

1 lemon, sliced in wheels

Oil for cooking

Instructions on how to make it

Heat the oil in frying pan and add the garlic, onion and curry 

power. Cook over medium heat for three minutes, then add 

the mince meat. Fry until the meat is almost done, then 

using your hands, squeeze the milk from the bread. Discard 

the milk and add the bread, vinegar, lemon juice, sugar and 

chutney to the mince. Fry for a minute or so and then 

remove from heat.

Take a pie dish and place three bay leaves, two wheels of 

orange and two wheels of lemon at the bottom. Now scoop 

the mince mixture into the dish. Decorate the sides of the 

dish with the rest of the lemon and orange wheels, wedging 

them between the mince and the sides of the dish so that 

only a third protrudes. If you are using almonds, push them 

into the mince. Beat the eggs and 125ml milk, and pour 

over 

the meat. Put three bay leaves on top of dish. Place the 

dish uncovered in the oven and cook for about 30 minutes 

at160 deg Celsius.

Serve with a plain green salad or chopped tomato and 

onion, sprinkled with a little vinegar. Make sure you have 

some chutney near at hand. Serve piping hot with the 

yellow rice.