Bobotie

South African Bobotie

‘A simple, oven-baked dish, a bit like a cross between lasagne and a savoury bread pudding’

By , 08 June 2018

(25 votes)

South African Bobotie
  • 1 Hour 10 Mins

  • Serves: 4

Nutritional Info
Each 345g serving contains
  • Energy

    2454KJ

    587KCAL

    29%
  • Fat

    34.5g

    high

    49%
  • Saturates

    8.6g

    high

    43%
  • Sugars

    14.8g

    low

    16%
  • Salt

    0.83g

    low

    14%
of your reference intake.
Typical energy values per 100g: 711kJ/170kcal.
Ingredients
  • 100g 3-day-old white bread
  • 100ml semi-skimmed milk
  • 1tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 mild red chilli, deseeded and chopped
  • 500g Butcher's Selection Lamb Mince (Typically Less Than 20% Fat)
  • 3tbsp mild curry powder
  • Zest and juice 1 lemon
  • 2tbsp Extra Special Flame Roasted Tomato and Habanero Chilli Chutney
  • 2tbsp flaked almonds, toasted
  • 2tbsp sultanas
  • 2 large eggs
  • 200ml whole milk
  • ¼tsp ground nutmeg
  • Bay leaves, to garnish
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Tear the bread into small pieces, put in a small bowl and pour over the milk. Set aside until the bread has absorbed all the milk.

  • Meanwhile, heat the oil in a large nonstick frying pan, add the onion, garlic and chilli and fry for 5 mins. Add the lamb mince and continue to fry for 7-8 mins, breaking up any chunks with a wooden spoon. When all the mince is browned, stir through the curry powder and the lemon zest.

  • Add the milk-soaked bread to the pan and stir well, breaking up any chunks. Stir in the lemon juice, chutney, almonds and sultanas. Remove from the heat and transfer to 1 large or 2 small gratin dishes, gently pushing the mixture down with the back of a spoon to level.

  • To make the savoury custard topping, whisk together the eggs, whole milk, nutmeg and 1⁄4tsp freshly ground black pepper in a jug. Pour the custard over the top of the mince and arrange bay leaves on top, to garnish. Bake the bobotie for 20-25 mins or until the savoury custard has just set. Sprinkle with more black pepper to serve.