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Traditional South African Bobotie Recipe
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5 from 1 vote


A delicious sweet curry mince dish infused with turmeric, paprika, garlic and lemon. Topped with an egg custard... "with a twist"
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Lunch, Main Course, Supper
Cuisine: South African
Keyword: Bobotie, curry mince, ground beef, mince, south african dish
Servings: 8 people
Calories: 454kcal



  • ½ cup Raisins Soaked in 2 cups of hot water for 1 hour
  • 600 grams Mince Meat
  • 2 medium Onions Chopped
  • 2 tsp Curry
  • 2 tsp Turmeric
  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 3 cloves Garlic Chopped
  • 2 tbsp Paprika
  • 2 tbsp Tomato Puree
  • ½ Lemon Zest and Juice of
  • 3 slices Bread
  • 1 tsp Fresh Parsley Chopped
  • Salt and Pepper To taste
  • +/- 3 tbsp Chutney Mrs Balls. Can replace with Apricot Jam

Egg Custard

  • 100 ml Yoghurt Greek or Banana Flavoured
  • 2 Eggs Whisked



  • Preheat the oven to 180 degrees C (356 degrees F). Lightly grease a 28 cm diameter round baking dish. (11 Inches)
  • Put the raisins in the hot water to soak and become plump. (Do this 40 minutes before you start cooking).
  • Heat the butter and olive oil in a larger non-stock frying pan. Place the onion, curry and turmeric into the pan and stir-fry over moderate heat for about 5 minutes or until the onions are translucent.
  • Add the garlic cloves and paprika and fry for another 2-3 minutes.
  • Next, add the mince and fry for 5 minutes until it's not pink anymore. Add the tomato puree, lemon zest and lemon juice.
  • Soak the bread in the raising water and add to the mince mixture. Mix until well incorporated.
  • Add the plumped up raisins and freshly chopped parsley and gently stir. Add salt and pepper to taste.
  • Pour into prepared dish. Add spoonfuls of chutney or jam and gently spread over the top of the mince mixture until well covered. You can do this using a pastry brush.

Egg Custard

  • Add the yoghurt and two eggs and mix well.
  • Gently pour over the top of the mince mixture. Finish off with bay leafs (optional).


  • Bake in the oven for +/- 50 minutes until the egg custard is cooked and golden brown.


  • If you are worried about the egg custard over-browning, place foil over it for the first 30 minutes of baking.  Thereafter remove the foil and let it bake until golden brown.
  • If you want a thicker custard topping, simply add another egg to your egg custard mix.
  • As oven baking times may vary, ensure you keep a close eye on it towards the end, you don't want the egg custard to burn.
  • You can omit the raisins if you wish, you may also replace it with other dried fruit such as cranberries or apricots.