Lamb Bobotie

Lamb Bobotie

Lamb Bobotie

Prep Time ~10 mins Cooking Time ~1 hours
Approx Cost ~£4.50 Difficulty ~Easy
Freeze ~Yes Serves ~4

Tip ~


1 thick slice of white bread

300ml / ½ pint milk

1 tablespoon sunflower oil, plus extra for greasing

450g /1lb minced lamb

25g /1oz butter

1 small dessert apple, skin on and chopped

1 onion, finely chopped

½ tablespoon curry powder

1 tablespoon mango chutney

1 tablespoon flaked almonds

1 teaspoon raisins

1 tablespoon fresh lemon juice

2 eggs

Salt and pepper

Chopped fresh coriander to garnish


  • Preheat the oven to 180C, Gas mark 4 and lightly grease a large pie dish.
  • Soak the bread in the milk for 10 minutes.
  • Heat the oil in a frying pan and tip in the minced lamb and cook over a high heat for a few minutes until browned.
  • Melt the butter in a separate frying pan and add the apple and onion. Cook gently for 5 minutes until softened.
  • Stir in the curry powder and cook for another minute. Add the mango chutney, almonds, raisins and lemon juice.
  • Squeeze the milk from the bread, reserving the milk, and using a fork add to the meat mixture. Season to taste.
  • Add the two mixtures together and mix well.
  • Spread the mixture in the pie dish and bake in the oven for 20 minutes until the meat has formed a slight crust.
  • Meanwhile mix together the eggs and reserved milk, season well.
  • Remove the meat from the oven and pour over the savoury custard. Return to the oven for 30 - 35 minutes or until the top is golden brown.
  • Garnish with the coriander and serve with plain rice.