Sunday, 27 November 2011

Bonne Bobotie


I made the Bonne Maman Bobotie – dividing the finished recipe into two dishes – one for last night, one for Sunday lunch. I don’t think I cooked it long enough at step 3, it was a little ‘wet’ – however, the flavour was delicious.

serves 4


  • 1 oz. butter
  • 1 onion finely chopped
  • 2 garlic cloves, crushed
  • 1” fresh root ginger, peeled and grated
  • 1tbsp garam masala [I had none, so substituted korma curry powder]
  • 2 bay leaves [had none, so omitted them!]
  • 2 tsp ground turmeric
  • 14oz minced beef
  • 4tbsp Bonne Maman Apricot conserve
  • ½pint chicken or veg stock
  • 3tbsp chopped fresh parsley [subst. 1tbsp dried]
  • salt and pepper


  • 5oz Greek yogurt
  • 3½ fl oz. milk
  • 2 eggs


  1. Preheat oven to 180°C [fan 160°] Gas 4
  2. Melt butter, cook onion and garlic, stir in ginger, garam masala, bay, turmeric. Cook 3-4 minutes and remove from pan
  3. Put beef in pan, cook till deep golden brown, replace onion mixture, and add conserve and stock. Bring to boil, simmer 20 minutes till most of stock is absorbed.
  4. Stir in parsley, season, transfer to shallow ovenproof dish.
  5. Whisk topping ingredients together, along with a pinch of turmeric. Spoon over. It will sink a little – but do not worry.Cook 25-30 minutes till topping is set and golden.


  • mince mixture [without topping] freezes well
  • make half the quantity, spoon into scooped out baked potatoes, add topping, bake 20 minutes
  • serve as a family supper with fruity chutney and green salad.

[taken from Bonne Maman – The Seasonal Cookbook]


  1. I have everything for this, at this moment, in my fridge and pantry - very strange. I think it will be dinner.

  2. sounds delicious, i've already copied and pasted that into my recipe folder - thanks for that

  3. It looks delicious! Mmmm!

    Sft x

  4. This dish brings back memories! A most unusual dish, originating from South Africa I Believe?

    I'll have to get some mince lamb now and have a trip down memory lane!
    Have a great week,

    Sandie xx


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