Serves 6
Must be number 1 on our list of traditional South African favourites. Delicious served with rice and salad sambals. The recipe can easily be doubled.

You will need

500 g lean beef mince
1 T (15 ml) Ina Paarman’s Beef Flavour Stock Powder
½ t (2,5 ml) bicarbonate of soda
1 T (15 ml) water
2 slices white or brown bread cut into cubes
1 x 250 ml Ina Paarman’s Butter Chicken Curry Cook-In Sauce
2 onions, chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) canola oil
1 T (15 ml) butter
2 cloves of garlic, finely sliced
2 carrots, grated or 1 apple, grated with skin
2 bay leaves

1 cup (250 ml) sour cream or ½ cup (125 ml) cream and ½ cup (125 ml) plain yoghurt or all yoghurt
½ t (2,5 ml) Ina Paarman’s Masala Spice
2 eggs


Toss the mince with our Beef Flavour Stock Powder, dissolve ½ t bicarbonate of soda in 1 T of water and mix into mince. Leave to stand for 20 minutes, whilst preparing the rest of the ingredients.
Adjust the oven rack to the middle position. Pre-heat the oven to 180°C.
Soak the bread in one of our Butter Chicken Curry Cook-In Sauce.
Season chopped onion with our Green Onion Seasoning, brown the onions in butter and oil, always add the garlic towards the end of the browning.
Add the seasoned mince to the onions and stir fry over high heat while breaking up the lumps with a fork or pastry blender. Add grated carrot or apple, it stretches the meat and adds flavour.
Mash the soaked bread on the plate. Add the bread mixture to the meat. Taste for seasoning, season with Masala Spice. Dish the bobotie mixture into a medium ovenproof dish and level the top smoothly with the back of a spoon. Beat the sour cream or yoghurt with the Masala Spice and eggs using a fork. Push bay leaves into the mince. Pour egg mixture over the bobotie. Bake for 35 minutes or until the topping is golden brown and puffy.