Bobotie from Boschendal Manor House

Bobotie from Boschendal Manor House

4 Reviews 1 Pic
  • Prep

    35 m
  • Cook

    1 h 25 m
  • Ready In

    2 h
Caryn
Recipe by  Caryn

“This authentic bobotie recipe is made at the exclusive Boschendal Manor Vineyard in Boschendal, South Africa.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 2 quart baking dish

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
  2. Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
  3. As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
  4. Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.

Share It

Reviews (4)

Rate This Recipe
M6LARSEN
23

M6LARSEN

My husband loves it. I used ground beef instead of lamb because that's what we had in the house. It was amazing.

Serious cook
1

Serious cook

Have had the original version at the Boschendal Winery in South Africa. This turned out great. As mentioned in an earlier review the liquid and fat needs to be poured off prior to adding the custard. Serve with chutney for a traditional experience. If you can find it, Mrs Ball's Chutney is the condiment of choice in South Africa

LatinaCook
1

LatinaCook

I have never had bobotie before, so I don't have anything to compare this dish to. I expected it to be sweet and complex in flavors and texture and that's exactly how it turned out. I used beef instead of lamb but everything else I followed exactly. I looked at some images of bobotie online and saw that most people decorated the top with bay leaves so I did that and also added some fo the almonds on top. We liked this dish. I made it with Indian Rice Pilaf from this site and it went well with it. When I make this again, I will get rid of the liquid that the meat rendered once it was cooked and before pouring the milk/egg mixture on top. It came out a bit watery because of that liquid.

More Reviews

Similar Recipes

Traditional Gyro Meat
(175)

Traditional Gyro Meat

Best Bobotie
(17)

Best Bobotie

Grilled Lamb Burgers
(15)

Grilled Lamb Burgers

Kibbee Lebanese Style
(10)

Kibbee Lebanese Style

Gyros
(5)

Gyros

Kebab Massalam
(5)

Kebab Massalam

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 371 cal
  • 19%
  • Fat
  • 21.8 g
  • 34%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Gyros

>

next recipe:

Traditional Gyro Meat