An Easy but Delicious Bobotie Recipe


    For the curried mince:

  • 3 slices store-bought pre-cut bread, crusts removed
  • 350 ml Milk
  • 2 tbsp. Vegetable Oil
  • 2 tsp. Butter
  • 2 sliced Onions
  • 2 Garlic Cloves (1 tsp. garlic paste can be used as an alternative)
  • 2 tbsp. Mild Curry Powder
  • 2 tbsp. Fruit Chutney
  • 2 tbsp. Apricot Jam
  • 1 tbsp. Worcester Sauce
  • 1 tsp. Turmeric
  • 2 tbsp. Red Wine Vinegar
  • 1 kg Beef Mince
  • 1 Beef Stock Cube, crumbled
  • 1.5 tsp. salt
  • 100 ml Sultanas
  • 1 Egg, lightly beaten

For the savoury custard topping:

  • 2 Eggs
  • 1 Pinch Salt
  • 1 Pinch Turmeric
  • 6 Bay Leaves


Prepare the bread:

  1. Roughly break the bread into pieces, place in a bowl and cover with milk.
  2. Leave this to soak and prepare the curried mince.

Prepare the curried mince:

  1. Preheat the oven to 180°C.
  2. Gently fry the chopped onions and garlic in Chef Sauce Pan with the oil and butter over medium heat until the onions are soft and translucent.
  3. Add the curry powder, chutney, apricot jam, Worcester sauce, turmeric and red wine vinegar and stir together.
  4. Gently fry whilst stirring for +- 2 minutes until everything is heated through.
  5. Drain the bread from the milk (retain it for the savoury egg custard topping) and mash it with a fork.
  6. Add the mince together with the mashed bread and sultanas to the spicy onion mix in the Sauce Pan.
  7. Season with salt (to taste) and crumble the beef stock cube into the pan. Give it a good mix and gently fry, whilst stirring, until the mince has lost its pinkness.
  8. Remove from the heat and stir in the lightly beaten egg.
  9. Spoon the meat mixture into a greased Chef Round Casserole Dish and smooth the top.

Prepare the savoury custard topping:

  1. Break the two remaining eggs into the leftover milk. Add a pinch of salt and a pinch of turmeric. Whisk well until the yolks are well mixed in.
  2. Gently pour the mixture over the top of the meat and place the bay leaves on top.
  3. Bake on the middle shelf of the oven for +- 1 hour and serve!