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    You are in: Home / Recipes / Bobotie Recipe
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    Bobotie. Photo by puppitypup

    1/2 Photos of Bobotie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    10 mins

    1 hrs 10 mins

    evelyn/athens's Note:

    I inherited some South African recipes from cousins in Johannesburg. This is a classic. Very unusual and tasty. Edited to add: I do not purport to the recipe's authenticity, that is not for me to say, nor was it my intent on posting this recipe. I have merely had the pleasure of trying it at the home of a South African, and made it myself several times, and we much enjoy it. I suppose that there are countless variations on a theme. This is just one of them.

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    Units: US | Metric




    1. 1
      For lamb: Preheat oven to 350 degrees F.
    2. 2
      Melt butter in large skillet over medium heat.
    3. 3
      Add onion and garlic.
    4. 4
      Saute until translucent, about 7 minutes.
    5. 5
      Add lamb, curry powder and spices.
    6. 6
      Cook 5 minutes, stirring frequently.
    7. 7
      Add tomato, almonds and jam.
    8. 8
      Continue until lamb is cooked, stirring occasionally, about 7 minutes more.
    9. 9
    10. 10
      Drain off fat.
    11. 11
      Transfer lamb to 2-quart soufflé dish.
    12. 12
      For custard: Whisk all ingredients together in medium bowl.
    13. 13
      Pour over lamb.
    14. 14
      Bake until custard sets, about 50 minutes.
    15. 15
      Serve immediately.

    Ratings & Reviews:

    • on June 25, 2003


      Before baking insert 4-5 rolled up fresh lemon leaves. If no lemon leaves are available you may substitue Bay leaves but remember to remove them before serving. A better recipe for traditional Bobotie is listed under Curried Lamb Casserole with Raisins & Almonds#61315. I have made Bobotie for years and usually add the so-called "custard" only during the last 20 mins. of baking. This gives a much moister result - especially if you keep the dish covered during the first half hour or so. Traditionally this dish is accompanied by yellow rice and raisins(flavoured and coloured with turmeric) and served with chutney.

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    • on May 21, 2003


      this was just wonderful. the spices are very subtle, and i just loved the custard, it reminded me of pastitsio. the slivered almonds added a nice crubch-- everyone was wary about tasting it but once they did they like it too the 330 cooking temp is odd. after 50 mninutes the inside was still very liquid, so i turned the heat up to 350 and cooked it for 15 mins more-- i served this with hot sauce, so good

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2008


      Having had some bad experiences with lamb (countless years ago!) I've usually kept away from lamb recipes, but this one intrigued me, so . . . Followed the ingredients right down the ling & the directions, too (In the custard I DID use an apricot brandy, 'cause that's what I have on hand!), & this gave me a surprisingly WONDERFUL TASTE EXPERIENCE ~ MOST ENJOYABLE! Thanks for inticing me with your recipe! [Made & reviewed while touring Africa on the Zaar World Tour 4]

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Bobotie

    Serving Size: 1 (430 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1379.5
    Calories from Fat 1092
    Total Fat 121.4 g
    Saturated Fat 58.7 g
    Cholesterol 615.0 mg
    Sodium 600.7 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 3.5 g
    Sugars 7.3 g
    Protein 51.1 g

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