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(13 ratings - rate this recipe)
This traditional South African dish combines finely diced beef in a rich, sweet and sour sauce under a canopy of an egg and milk custard. Delicious with mashed pumpkin or kumara.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 4-5 Serves 4-5
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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  • 500g lean Quality Mark beef mince
  • 1 onion, peeled and finely chopped
  • 1 tablespoon brown sugar
  • 1 teaspoon each ground ginger and curry powder
  • ½ cup raisins or sultanas
  • ½ cup spicy fruit-style chutney
  • ½ cup Campbell’s Real Stock, Beef
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste


  • 1½ cups milk
  • 4 eggs
  • 1 tablespoon fresh thyme


Brown the mince in a dash of oil in a large, lidded frying pan.  Add the onion, brown sugar, ginger and curry powder and continue cooking for a further 2-3 minutes until the mix is very fragrant.

Stir in the raisins or sultanas, chutney, stock, Worcestershire sauce and tomato paste.  Stir well and cover.

Cook over a low heat for 30 minutes or until thick and fragrant.  Alternatively, cook in the slow cooker on low for 6-7 hours or high for 3-4 hours.

Pre-heat the oven to 1800C.

Transfer  the mince mixture to a 6-cup capacity dish and spread out evenly. Beat the milk, eggs and thyme together and carefully pour over the bobotie. Or for individual servings, divide mixture into 6 one-cup capacity ovenproof dishes and pour a little of the egg mixture over the top of each.

Bake in the pre-heated oven for 30-35 minutes or until the custard has set.  If cooking in individual dishes, reduce the cooking time to 15-20 minutes. Serve hot.

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  • Nutrition
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Nutrition Information Per Serving

Serving size: 323g
Energy kJ (kcal) 1434 (342)
Protein (g) 32.0
Fat (g) 10.7
Saturated (g)
Carbohydrate (g) 29.2
Sugars (g)
Sodium (mg) 299
Iron (mg) 5.2
Zinc (mg) 5.2
Vitamin B12 (ug) 3.6
Vitamin D (ug) 0.82
Selenium (ug) 15.8

As a good source of essential nutrients including selenium, this dish contributes to normal growth and development in kids.
  • Use lamb mince in place of beef.
  • For a chunkier dish, in place of mince use finely diced beef for stewing. Cut into 1cm dice, brown as above and simmer gently until tender; allowing a little extra cooking time.
  • Look for the leanest grade of mince to keep the fat content of this dish down. All mince seen with the Quality Mark has less than 10% fat with only half of this being saturated.  

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Comments & Reviews

There are: 13 reviews, with an average rating of 4.4 out of 5
Very very nice , love it
Posted by Louise 2020-04-02 12:28:27
Absolutely wonderful!
Posted by Janet 2019-10-23 15:45:52
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Posted by LucindaJohnson 2019-01-26 05:26:59
Thanks Margaret, we agree :)
Posted by Beef + Lamb NZ 2016-11-02 09:11:54
Really delicious. Just the right amount of spice for us. I will be making this again.
Posted by Margaret Grant 2016-11-01 11:23:19
Loved this recipe!!!!
Posted by Tina 2016-04-21 19:26:08
great,Best bobotie recipe I have used.
Posted by Dave philpott 2015-05-17 11:11:17
This is a delicious meal but definitely takes more then 30 minutes cooking time! More like one hour by the time you cook the mince and then bake it together with the custard.
Posted by Larissa 2015-03-18 17:11:24
I love this recipe and so do my family.
Posted by Maree 2014-12-29 17:25:28
Very very tasty and yummy. Will definitely do it again.
Posted by Suzanne Dixon 2014-08-18 10:55:19
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