Traditional Mince Bobotie


  • 2 slices thick white bread, crusts removed
  • 375 ml (1½ C) milk
  • 1 large onion, chopped
  • 15 ml (1 T) sunflower oil
  • 1 kg lean beef mince
  • 30 ml (2 T) Rhodes Apricot Jam Superfine
  • 60 ml (4 T) lemon juice, freshly squeezed
  • 15 ml (1 T) medium curry powder
  • 5 ml (1 t) garam masala
  • 125 ml (½ C) raisins
  • 10 dried apricots, sliced
  • 65 ml (¼ C) almonds, chopped
  • salt and coarsely ground black pepper
  • 6 bay leaves
  • 3 eggs
  • 5 ml (1 t) ground turmeric


  1. Soak the bread in 125 ml (½ C) of the milk.
  2. Then, in a large frying pan, fry the onion in the oil until soft and fragrant.
  3. Add the mince and brown.
  4. Drain and discard any excess fat from the pan and add the Rhodes Smooth Apricot Jam, lemon juice, curry powder and garam masala.
  5. Simmer for 5 - 10 minutes then stir in the soaked bread, raisins, apricots and almonds.
  6. Season to taste and simmer for a further 10 minutes.
  7. Spoon the mince into a casserole and press the bay leaves lightly into the top.
  8. Whisk together the remaining 250 ml (1 C) milk and the eggs.
  9. Add the turmeric and season to taste.
  10. Gently pour the milk mixture over the mince and bake in a preheated oven at 180 °C for 40 - 50 minutes or until the custard is set.
  11. Serve with rice, chutney and sambals.


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