READY IN: 1hr 20mins
Recipe by evelynathens

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.

Top Review by Maeve Everest

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.

Ingredients Nutrition


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

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