Bobotie from Boschendal Manor House

Bobotie from Boschendal Manor House

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Caryn 3

"This authentic bobotie recipe is made at the exclusive Boschendal Manor Vineyard in Boschendal, South Africa."
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2 h servings 371 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
  2. Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
  3. As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
  4. Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.


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My husband loves it. I used ground beef instead of lamb because that's what we had in the house. It was amazing.

Have had the original version at the Boschendal Winery in South Africa. This turned out great. As mentioned in an earlier review the liquid and fat needs to be poured off prior to adding the cus...

I have never had bobotie before, so I don't have anything to compare this dish to. I expected it to be sweet and complex in flavors and texture and that's exactly how it turned out. I used beef ...

Made it. Verbatim. And it was faultless, a showstopper! As a South African, I know my Boboties and this is now the only recipe I will ever use!

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