Claire’s Bobotie recipe

Serves 4-6


2 onions
25g butter or margarine
15g mild curry powder
1 large tomato (deseeded)
10ml smooth apricot jam
250ml water
1tsp salt
1kg minced lamb or beef
2 fairly thick slices white bread
300ml milk
6 whole blanced almonds
2 eggs
Bay leaf


Thinly slice onions and sauté in butter until soft. Add the curry powder and fry gently for a few minutes. Add the finely chopped tomato flesh, jam, water and salt and bring to the boil. Add the meat, stir to mix and cook for five minutes. Soak bread in the milk. Squeeze out and reserve the milk, mash the bread. Add the bread and almonds to the meat mixture, mix and spoon into large, greased baking dish. Beat eggs and reserved milk together and pour over the meat mixture, press in bay leaf.

Bake at 180˚C, 350˚F, gas 4 for 30 minutes.

Recipe kindly supplied by Claire Farley of 2by2holidays:

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