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Recipe from: 2009

Ingredients 23
Servings 8
Time 20 minutes


  • 2 onions, finely chopped
  • 1 large clove garlic, crushed
  • 1 green pepper, finely chopped
  • 1 carrot, grated
  • 300
    baby marrows, coarsely grated (optional)
  • 1 Granny Smith apple, coarsely grated (optional)
  • 30
    (2 T) oil or butter
  • 500
    lean mince (mutton or beef or leftover cold grilled meat, minced)
  • 2 slices bread
  • 250
    (1 c) milk
  • 2 eggs
  • 15
    (1 T) mild curry powder
  • 5
    (1 t) turmeric
  • 5
    (1 t) ground cinnamon
  • 2.5
    (½ t) ground coriander
  • 15
    (1 T) sugar (optional)
  • 10
    (2 t) salt
  • 2.5
    (½ t) pepper
  • 30
    (2 T) vinegar or juice of 1 lemon
  • 10 – 12 whole blanched almonds
  • 125
    (½ c) seedless raisins
  • 45
    (3 T) chutney
  • 4 lemon or bay leaves and/or grated zest of 1 lemon


1 hour
1. Preheat the oven to 180 °C (350 °F).
2. Lightly brown the onions, garlic, green pepper, carrot, baby marrows and apples, if using, in the hot oil or butter. If using raw meat sauté separately, until slightly done. Break up the lumps with a fork.
3. Soak the bread in the milk and squeeze out the milk but reserve it. Mash the bread.
4. Mix the meat with the remaining ingredients except 125 ml (½ c) of the reserved milk, 1 egg and the lemon or bay leaves.
5. Spoon the mixture into a greased oven dish, spreading it evenly. Halve the lemon leaves lengthwise, if using. Roll up the leaves and insert them in an upright position in the meat mixture.
6. Bake for 1 hour if using raw meat and for 30 minutes if using cooked meat.
7. Whisk together the remaining egg, 1 ml (¼ t) salt and the remaining milk. Pour over the meat 20 minutes before the end of the cooking time.
8. Serve with rice and chutney.


• To make a vegetarian bobotie add 250 g (1 c) grated butternut to the vegetables and substitute 500 ml (2 c) cooked brown lentils for the mince. Serve with rice and a salad. (Brown rice and lentils provide a substitute protein  combination for meat.)

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