A national South African dish that remains popular today, the Lamb Bobotie is loved by guests and staff alike at Bushmans Kloof Wilderness Reserve & Wellness Retreat. Pronounced 'ba-boor-tea', the dish is a fine example of comfort food and is perfect for the whole family to savour.
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To serve 6 people
- 15ml (1 tbsp) olive oil
- 1 large onion, finely chopped
- 1 garlic cloves, crushed
- 30ml (2 tbsp) garam masala
- 5ml (1 tsp) ground turmeric
- 5ml (1 tsp) ground cumin
- 10ml (2 tsp) ground coriander
- 2 cloves
- Salt and pepper
- 1kg lamb mince
- 100g sultana15ml (1 tbsp) chopped fresh rosemary
- 15ml (1 tbsp) chopped fresh thyme
- 30ml (2 tbsp) apricot jam
- 125ml (½ cup) chutney
- 2 eggs, beaten
- 250ml (1 cup) milk
- 4 whole bay leaves
- Heat the oil in a large pan and fry your chopped onions till tender. Add the garlic and spices and fry for 2 minutes. Save for later.
- Season the lamb and cook in a hot pan. Continue to cook the meat until brown and remove from the heat.
- Strain off the juices from the meat into another pan. Add the cooked mince to the onion and spice mix.
- Heat the juices with the jam, sultanas and chutney until reduced to a thick sauce.
- Add the cooked lamb mix to the sauce and transfer to an oven dish.
- Beat the eggs with the milk, season and pour over the lamb. Top with a few whole bay leaves
- Bake at 180°C until custard is golden.
- Serve with golden turmeric rice, fresh coriander, apricot chutney.