Prep 25 mins
Cook 1 hr 15 mins
An enduring culinary legacy of colonial South Africa, this meat loaf with its custardy topping, called bobotie in Afrikaans, combines the twin Cape Malay loves for dried fruits and Eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the Institute of Culinary Arts just outside Stellenbosch, South Africa.
- 3 slices white bread, crusts removed and bread cut into 1-inch dice
- 1 1⁄2 cups milk
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 1 large carrot, shredded
- 1 apple, peeled and shredded
- 1⁄8 teaspoon cayenne
- 1⁄4 teaspoon ground coriander
- 1⁄3 teaspoon dry mustard (heat is up to you)
- 3⁄4 teaspoon turmeric
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 2 lbs ground lamb
- 1⁄4 cup raisins
- 1⁄4 cup mango chutney
- 1 tablespoon apricot jam
- 1 tablespoon white wine vinegar
- salt & freshly ground black pepper
- 2 large eggs
- Preheat the oven to 350°.
- Put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes.
- In a large skillet, heat the oil.
- Add the onions and cook over high heat for 2 minutes.
- Reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Add the carrot and apple and cook over moderate heat for 3 minutes.
- Add the spices and cook, stirring, until fragrant, about 4 minutes.
- Add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes.
- Stir in the raisins, chutney, jam and vinegar and cook for 1 minute.
- Squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk.
- With a fork, mash the bread into the lamb until blended.
- Season with salt and pepper.
- Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.
- In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb.
- Bake for about 35 minutes, or until the custard is set.
- Let rest for 10 minutes before serving.
- Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.
I scaled this back for 4 serves and made in an 8x8 pan and used very lean beef mince instead of the lamb. It was not as spicy as I expected but then not too sweet either and well in the end 3 of us polished of 4 serves with the DM and DS coming back for seconds. Thank you Chef Kate, made for I Recommend tag game and recommended by Karen Elizabeth.
Living in South Africa, I'm familiar with bobotie, and enjoyed making this one with its subtle personal touches! it worked well, with good texture and delicious complementary flavours. I used all the spices but omitted the raisins, because I dont particularly like them. Clearly explained, the recipe was easy to follow and gave great results! Served with steamed white rice and garlic green beans for a wonderful meal, thank you Kate!
I was most intrigued with this recipe ~ with its use of chutney, jam, raisins, etc ~ & found the resulting loaf VERY, VERY TASTY! I did make this for a neighbor couple but kept a small portion for myself (the good ol' taste-test portion!) & was very pleased with it! I did, however, use a lean ground beef this time, but would like to make it again following the ingredient list given! Thanks for sharing! [Made & reviewed in the Family Picks part of Zaar World Tour 4]