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Bobotie

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This classic Bobotie is a beautifully fragrant South African dish that perfectly balances sweet and savoury notes. This high-protein meal features minced lamb or beef seasoned with mild curry spices, turmeric, and tangy lemon. The addition of dried apricots, sultanas, and grated apple provides a delicate sweetness that offsets the warmth of the meat, while toasted almonds add a satisfying crunch. It is the ultimate comforting family dinner for those looking for something beyond a standard meatloaf.

Traditionally topped with a creamy egg-based custard and baked until golden, this homemade Bobotie is both nourishing and filling. The citrus leaves tucked into the meat infuse the entire dish with a subtle, aromatic depth during the slow-cooking process. For an authentic experience, serve this vibrant casserole with a side of buttery yellow rice and a generous dollop of fruity blatjang or chutney.

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Ingredients for Bobotie

  • minced lamb or beef, or a mixture of the two

  • butter, vegetable oil

  • 2 onions, chopped

  • 2 ml (1/2 teaspoons ) crushed garlic

  • 15 ml (1 tablespoon ) curry powder

  • 5 ml (1 teaspoon ) ground turmeric

  • 2 slices bread, crumbled

  • 60 ml (60ml ) milk

  • finely grated rind and juice of 1/2 small lemon

  • 1 egg

  • 5 ml (1 teaspoon ) salt, milled black pepper

  • 100 g (90g) dried apricots, chopped

  • 1 Granny Smith apple peeled, cored and chopped

  • 60 ml (40g ) sultanas (golden raisins)

  • 50 g (45g) slivered almonds, roasted in a dry frying pan

  • 6 lemon, orange, or bay leaves

  • 250 ml (1 cup) milk

  • 2 eggs

  • 2 ml (1/2 teaspoons ) salt

How to make Bobotie

Set the oven at 160°C (163°C). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.

Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (204°C). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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