Serves 8
80 min
South African Meat Pie (Bobotie)
Recipe GLPR76f7eb2f466a2c
A classic South African spiced lamb pie with a savory-sweet filling and creamy custard topping. Fragrant curry powder, tamarind paste, and warm spices combine with tender ground lamb, caramelized onions, and toasted almonds for a complex, comforting dish that's both exotic and deeply satisfying.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tbsp. canola oil
2 lb. ground lamb shoulder
2 tbsp. unsalted butter
2 medium yellow onions, finely chopped
2 cloves garlic, finely chopped
2 tbsp. curry powder
1 tbsp. sugar
2 oz. Asian tamarind paste
1⁄4 cup sliced almonds
3 tbsp. golden raisins
2 tbsp. fresh lemon juice
1 tsp. lemon zest
2 slices square white sandwich bread
1⁄2 cup milk
2 eggs
Kosher salt and freshly ground black pepper, to taste
Directions
Preheat your oven to 350°F. Tear the bread slices into chunks and place them in a small bowl. Pour the milk over the bread and let it soak for 5 minutes until soft, then set aside.
Heat the canola oil in a large skillet over medium-high heat. Add the ground lamb and cook, breaking it apart with a spoon as it browns, for 8–10 minutes until no pink remains. Drain excess fat if needed.
Reduce heat to medium and add the butter. Once melted, stir in the chopped onions and garlic. Cook, stirring occasionally, for 5–7 minutes until the onions soften and turn golden.
Sprinkle the curry powder over the meat and onion mixture. Stir continuously for 1–2 minutes to bloom the spices and release their fragrance.
Add the tamarind paste, sugar, lemon juice, and lemon zest to the lamb mixture. Stir well to combine. Fold in the soaked bread (along with any remaining milk), almonds, and raisins until evenly distributed.
Season the lamb mixture generously with kosher salt and freshly ground black pepper to taste. Mix thoroughly. Transfer the filling to a 9-by-13-inch baking dish and spread it in an even layer.
In a small bowl, lightly beat the 2 eggs together. Pour the beaten eggs evenly over the surface of the meat mixture, allowing it to flow into the gaps.
Place the baking dish in the preheated oven and bake uncovered for 35–40 minutes until the egg topping is set and the top is golden brown.
Remove the pie from the oven and let it rest for 5 minutes before serving. Cut into portions and serve hot.
