Cape Malay Bobotie — Print Recipe

The classic Cape Malay version of South Africa's national dish featuring curried minced meat with fruit chutney and almonds, topped with a savory custard and baked golden.

Ingredients

750g lamb mince
2 slices white bread, soaked in milk
1 large onion, diced
2 tbsp curry powder
1 tbsp turmeric
2 tbsp apricot chutney
1/4 cup raisins
1/4 cup slivered almonds
3 eggs
1 cup milk
4 bay leaves
2 tbsp butter
Salt and pepper to taste

Instructions

1 Saute the diced onion in butter until golden, add curry powder and turmeric, cook for a minute, then add the lamb mince and brown thoroughly while breaking up any lumps.
2 Squeeze the milk from the soaked bread and add the bread to the mince along with apricot chutney, raisins, almonds, one beaten egg, salt, and pepper, mixing well.
3 Transfer the meat mixture to a buttered baking dish, press down firmly, and tuck bay leaves into the surface.
4 Beat the remaining 2 eggs with milk, pour over the meat mixture, and bake at 180C for 35 to 40 minutes until the custard topping is set and golden brown.

Did You Know?

Bobotie was first referenced in a Dutch cookbook in 1609, making it one of the oldest known South African recipes, brought to the Cape by Indonesian and Malaysian slaves.