This South African original is similar to meatloaf, but so much better. A slightly sweet curry flavors ground beef with a milk and egg custard on top. It's delicious!

Recipe Summary

prep:
15 mins
cook:
1 hr 40 mins
total:
1 hr 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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  • Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.

  • Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.

  • Bake in the preheated oven 1 hour.

  • While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.

  • Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

Nutrition Facts

767 calories; protein 34.3g 69% DV; carbohydrates 34.2g 11% DV; fat 55.2g 85% DV; cholesterol 196.1mg 65% DV; sodium 831.3mg 33% DV. Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/22/2008
The only change I made to this recipe was to subsitute an extra 1 tsp of chutney to replace the teaspoon of apricot jam since I didn't have any. The flavor was very good but it was too dry and almost burnt from baking for so long. When I make it again I'll use a 2 quart casserole instead of a 3 quart. I'll also shorten the baking time from 1 hour to 1/2 an hour before adding the egg mixture and then continue to bake for only 15-20 minutes after adding the egg mixture. I'd also add another egg to the milk to make it thicker. This really does have great flavor and I definitely recommend it with the above changes. ***Update: I made this recipe again with the changes I suggested. We all loved it! The bobotie was moist and delicious. I've passed the recipe along to family who also love it. I'd give it the recipe five stars with the changes. Read More
(142)

Most helpful critical review

Rating: 3 stars
06/27/2011
This recipe had very interesting flavor but the cooking time needs to be reduced by almost half. Read More
(11)
55 Ratings
  • 5 star values: 35
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
12/22/2008
The only change I made to this recipe was to subsitute an extra 1 tsp of chutney to replace the teaspoon of apricot jam since I didn't have any. The flavor was very good but it was too dry and almost burnt from baking for so long. When I make it again I'll use a 2 quart casserole instead of a 3 quart. I'll also shorten the baking time from 1 hour to 1/2 an hour before adding the egg mixture and then continue to bake for only 15-20 minutes after adding the egg mixture. I'd also add another egg to the milk to make it thicker. This really does have great flavor and I definitely recommend it with the above changes. ***Update: I made this recipe again with the changes I suggested. We all loved it! The bobotie was moist and delicious. I've passed the recipe along to family who also love it. I'd give it the recipe five stars with the changes. Read More
(142)
Rating: 5 stars
05/24/2008
Oh my goodness. I would NEVER have thought of putting an egg custard on top of this dish. I have also never eaten minced beef quite as sweet as this. I didn't have any chutney or jam, but used peach jelly as a substitute for both, and it turned out awesome. I surprised my wife with this recipe, as she works longer hours than me. She loved it, as did the kids. I served it with roast potatoes and minted peas, and now have my extended family hooked on it too. I am now going to try other South African recipes because this one was a real surprise. Read More
(92)
Rating: 5 stars
12/30/2009
Super easy and taste great! I m a South African living abroad and regularly impresses guests with this recipe combined with the South African Yellow Rice also on this site. Ideal when served with a tablespoon serving of mango chutney as well as sliced bananas. Read More
(47)
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Rating: 4 stars
10/09/2009
Try sticking a few lemon leaves into the bobotie so that it just sticks out on top, before the bobotie goes into the oven(about 3 leaves).It just add to the flavour. Read More
(26)
Rating: 5 stars
07/08/2010
Very good. I had a dish very similar to this a couple of times recently while on a safari. Easy to make and wonderful. Thank you. Read More
(18)
Rating: 5 stars
03/19/2014
To avoid excessive sweetness increase the amount of Chutney from one to three tablespoons and eliminate the jam. (Jam is an American addition not a part of the original recipe). A little sugar is ok to balance the curry and other spices but not the fruit. Our recipe is based on 2 lbs of lean ground beef - or lamb w/ the bread. The diced onion browned in oil 3 T of curry powder 3 T of chutney (chopped fine) 3 T vinegar t salt 1 T sugar 1 diced apple C raisins and many bay leaves - stuck into the top like pegs milk on top as described. Bake at 325-350 for 35-40 min - use a thermometer so you don't cook it to death! Center wants to be med/rare Read More
(12)
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Rating: 5 stars
04/04/2011
at our African themed potluck this was one of the best dishes at the table! I used peach jam instead of apricot (and really think that for a teaspoon any jam would work fine) and used extra because I left out the chutney. it continues to be requested! Read More
(12)
Rating: 3 stars
06/27/2011
This recipe had very interesting flavor but the cooking time needs to be reduced by almost half. Read More
(11)
Rating: 5 stars
03/14/2012
I loved this recipe. I used a milder mango chutney because I no not like things too spicy. I was hesitant to add the egg mixture but it added just the right amount of creamy gooness. I did add 2 tbsp of flour to the eggs so it would not be too runny. FABULOUS! I will maked this again and again for sure! Read More
(11)