Traditional Lamb Bobotie
Learn how to make the popular South African dish from the comfort of your own home.
16 Apr 2020
A national South African dish that remains popular today, the Lamb Bobotie is loved by guests and staff alike at Bushmans Kloof Wilderness Reserve & Wellness Retreat. Pronounced 'ba-boor-tea', the dish is a fine example of comfort food and is perfect for the whole family to savour.
If you enjoyed this dish, we would love to see your images on Instagram! Remember to tag @BushmansKloof.
Ingredients
To serve 6 people
- 15ml (1 tbsp) olive oil
- 1 large onion, finely chopped
- 1 garlic cloves, crushed
- 30ml (2 tbsp) garam masala
- 5ml (1 tsp) ground turmeric
- 5ml (1 tsp) ground cumin
- 10ml (2 tsp) ground coriander
- 2 cloves
- Salt and pepper
- 1kg lamb mince
- 100g sultana15ml (1 tbsp) chopped fresh rosemary
- 15ml (1 tbsp) chopped fresh thyme
- 30ml (2 tbsp) apricot jam
- 125ml (½ cup) chutney
- 2 eggs, beaten
- 250ml (1 cup) milk
- 4 whole bay leaves
Method
- Heat the oil in a large pan and fry your chopped onions till tender. Add the garlic and spices and fry for 2 minutes. Save for later.
- Season the lamb and cook in a hot pan. Continue to cook the meat until brown and remove from the heat.
- Strain off the juices from the meat into another pan. Add the cooked mince to the onion and spice mix.
- Heat the juices with the jam, sultanas and chutney until reduced to a thick sauce.
- Add the cooked lamb mix to the sauce and transfer to an oven dish.
- Beat the eggs with the milk, season and pour over the lamb. Top with a few whole bay leaves
- Bake at 180°C until custard is golden.
- Serve with golden turmeric rice, fresh coriander, apricot chutney.
Food waste solutions
A national South African dish that remains popular today, the Lamb Bobotie is loved by guests and staff alike at Bushmans Kloof Wilderness Reserve & Wellness Retreat. Pronounced 'ba-boor-tea', the dish is a fine example of comfort food and is perfect for the whole family to savour.
If you enjoyed this dish, we would love to see your images on Instagram! Remember to tag @BushmansKloof.
Ingredients
To serve 6 people
- 15ml (1 tbsp) olive oil
- 1 large onion, finely chopped
- 1 garlic cloves, crushed
- 30ml (2 tbsp) garam masala
- 5ml (1 tsp) ground turmeric
- 5ml (1 tsp) ground cumin
- 10ml (2 tsp) ground coriander
- 2 cloves
- Salt and pepper
- 1kg lamb mince
- 100g sultana15ml (1 tbsp) chopped fresh rosemary
- 15ml (1 tbsp) chopped fresh thyme
- 30ml (2 tbsp) apricot jam
- 125ml (½ cup) chutney
- 2 eggs, beaten
- 250ml (1 cup) milk
- 4 whole bay leaves
Method
- Heat the oil in a large pan and fry your chopped onions till tender. Add the garlic and spices and fry for 2 minutes. Save for later.
- Season the lamb and cook in a hot pan. Continue to cook the meat until brown and remove from the heat.
- Strain off the juices from the meat into another pan. Add the cooked mince to the onion and spice mix.
- Heat the juices with the jam, sultanas and chutney until reduced to a thick sauce.
- Add the cooked lamb mix to the sauce and transfer to an oven dish.
- Beat the eggs with the milk, season and pour over the lamb. Top with a few whole bay leaves
- Bake at 180°C until custard is golden.
- Serve with golden turmeric rice, fresh coriander, apricot chutney.
