Frans's Prizewinning Bobotie

Recipe by Zurie
READY IN: 1hr 25mins


  • 2
    slices brown bread, thickly sliced
  • 1 12
    cups milk
  • 2
    tablespoons olive oil
  • 2
    teaspoons butter
  • 2
    onions, medium, finely chopped
  • 3
    garlic cloves, chopped
  • 2
    tablespoons curry powder (fresh, not too strong)
  • 1
    tablespoon apricot jam
  • 2
    tablespoons chutney (this would be a fruity chutney like Mrs Balls or Wellingtons)
  • 5
    teaspoons vinegar, brown (we use a brown grape or wine vinegar)
  • 1
    teaspoon lemon juice
  • 1
    tablespoon turmeric
  • 2
    lbs ground beef (and add 2 oz extra, as he uses 1 kg lean mince, just over 2 lbs)
  • 13
    cup raisins (more than 1/3rd, he uses 100 ml)
  • 13
    cup almonds, split (more than 1/3rd, he uses 100 ml)
  • 2
    teaspoons salt
  • 8
    bay leaves (or use lemon leaves)


  • Preheat oven to 375 deg F/ 180 deg Celsius.
  • Break up the bread and soak in the milk.
  • Heat oil and butter in a pan, and fry the onion and garlic until tender and transparent. Add the curry powder and apricot jam (jelly) and mix well.
  • Add the chutney, vinegar, lemon juice, Worcestershire sauce, and HALF the turmeric.
  • Press the milk from the bread, keeping the milk. Add the bread to the mixture in the pan and mix in well. (Break up lumps).
  • Add the ground beef, raisins, splintered almonds and salt.
  • Mix well, and fry over low heat until the meat just starts changing colour.
  • Remove pan from stove. Beat 1 egg and mix into the meat mixture.
  • Put the mixture into a suitable, greased oven dish. Arrange the bay or lemon leaves in top, or push in halfway.
  • Beat the 2 leftover eggs with the rest of the turmeric, and the milk you saved from the bread. Pour this carefully over the bobotie.
  • Put the bobotie into a larger dish, and pour warm water into the outer dish, to fill it about 2/3rds full.
  • Bake for 1 hour. Serve with traditional Yellow Rice with Raisins.