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February 19, 2018

The sweet and savoury tastes, that are synonymous with our very own Cape Malay style of cooking, are perfectly represented in this Bobotie recipe. Simple ingredients are married together, to create a unique taste sensation, of fruity flavours, pungent spices and lemony undertones.

  • Prep: 55 mins
  • Yields: 8 servings


1 kg extra lean beef mince

2 slices white bread, crusts removed

2 cups full cream milk

1 onion peeled and finely chopped

1 tbsp chutney

3/4 tbsp apricot jam

3/4 cup raisins

3/4 cup blanched almonds

6 stalks fresh thyme, leaves removed

3 tsp curry powder

1 tsp cumin

1 tsp turmeric

2 tbsp lemon juice

4 bay leaves

1/2 tbsp oil

4 medium eggs

Freshly ground salt and pepper


1Crumble the minced beef into a bowl with the finely chopped onion. Soak the bread in the milk in a separate bowl. Squeeze out the milk and mix with the mince, using your hands. Set the remaining milk aside. Add the chutney, apricot jam, raisins, blanched almonds, thyme leaves, curry powder, cumin, turmeric, lemon juice and freshly ground salt and pepper to the bowl of minced meat. Mix these ingredients into the mince and onion, until they have all amalgamated. Heat the oil in a frying pan, add the beef mixture and lightly brown all over. Scrape into a casserole dish. Crack the eggs into the bowl of milk, season with freshly ground salt and pepper and whisk. Pour this egg mixture evenly over the meat. Dot with bay leaves and place in a preheated, 180 C oven, for 30-35 mins or until set. Serve with heaps of fluffy yellow rice, sambas of your choice and double cream yoghurt on the side.

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