Bobotie – South Africa’s Sweet-Savory Baked Mince Casserole

A Cape Malay masterpiece: warmly spiced beef or lamb, flecked with dried fruit and chutney, baked under a silky golden egg custard. Comfort food with character.

Ingredients

Meat Filling

• 500 g ground beef or lamb
• 1 onion, finely diced
• 1 slice white bread, soaked in ½ cup milk
• 1 tbsp mild curry powder
• 1 tsp ground turmeric
• 2 tbsp chutney or apricot jam (Mrs Ball’s is iconic)
• 1 tbsp raisins or sultanas
• 1 tbsp vinegar or lemon juice
• Salt and black pepper, to taste
• 1 egg, lightly beaten (for the filling)

Custard Topping

• 1 cup milk
• 2 eggs
• 2–3 bay leaves

> Optional twist: Add a handful of crushed almonds, chopped dried apricots, or sliced apple for extra texture and fragrance.

Instructions

1. Cook the Filling Sauté onions in a little oil until translucent and softened. Add ground meat, curry powder, turmeric, salt, and pepper. Brown and break apart the mince over medium heat.
2. Enrich with Sweet & Tangy Notes Squeeze out the soaked bread and mash it into the pan. Stir in chutney, raisins, vinegar or lemon juice, and the beaten egg. Simmer gently for 5 minutes until well combined and slightly thickened. 
3. Assemble the Bobotie Transfer the filling into a greased baking dish. Press down and smooth the top.
4. Make the Custard Whisk together milk and eggs until smooth. Pour gently over the meat mixture to form a custard layer. Float bay leaves on top for a fragrant finish.
5. Bake to Perfection Bake at 180 °C (350 °F) for 30–40 minutes, or until the custard is golden, puffed, and

Serving Suggestions & Tips

• Let bobotie rest for 10 minutes before slicing—it sets and slices more cleanly.
• Serve warm with yellow rice (turmeric and raisins), chutney, and a crisp green salad.
• Leftovers reheat well and taste even better the next day as the flavors meld.