Bobotie Simonsig

A featured Wine Club recipe for Simonsig Estate Winery.
Bobotie Simonsig


Wondering what pairs with Pinotage? The answer is this authentic South African recipe from Simonsig Estate - Bobotie! An exquisite dish tastefully served over yellow rice and great with a bottle of Simonsig Estate Pinotage.

Yield: 6
Prep Time: 30 Minutes
Cook Time: 100 Minutes


• Minced or cubed lamb or beef, or a mixture of the two
• Butter or vegetable oil
• 2 onions, chopped
• 1/2 tsp. crushed garlic
• 1 Tbs. curry powder
• 1 tsp. ground turmeric
• 2 slices bread, crumbled
• 1/4 cup milk
• Finely grated rind and juice of 1/2 small lemon
• 1 egg
• 1 tsp. salt and pepper
• 3 oz. dried apricots, chopped
• 1 Granny Smith apple peeled, cored, and chopped
• 1/4 cup golden raisins
• 1 1/2 oz. slivered almonds, roasted in a dry frying pan
• 6 lemon, orange, or bay leaves

Topping Ingredients:
• 1 cup milk
• 2 eggs
• 1/2 tsp. salt


Set the oven at 325 degrees Fahrenheit. Butter a large casserole dish. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.

Mix in the minced or cubed meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, golden raisins, and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 hour and 15 minutes. Increase the oven temperature to 400 degrees.

Mix together the topping: milk, eggs and salt (you may require extra topping if you’ve used a very large casserole). Pour over and bake uncovered for another 15 minutes, until cooked and lightly browned. Serve with yellow rice.