For the Bobotie

  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1½ tsp turmeric
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 2 bay leaves
  • 1 tbsp apricot jam
  • 2 tbsp masala paste
  • 100g spicy chutney
  • 2 slices old bread, made into breadcrumbs
  • 800g lamb mince
  • Salt and pepper
  • 3 eggs, whisked until foamy

For the Banana sambal

  • 3 small bananas, sliced
  • 150g natural yoghurt

For the Tomato & onion sambal

  • 3 large tomatoes, chopped and deseeded
  • 1 large onion, finely chopped
  • Small bunch coriander, stems removed then chopped
  • 1 tbsp olive oil


  1. Place the enamel pan on the hob and heat the oil over a medium heat then add the onions and cook until translucent. Add the spices, bay leaves and jam then stir as it cooks for 1-2 minutes until it forms a paste.
  2. Add the chutney, breadcrumbs and lamb. Stir to break up the mince and prevent lumps forming. If required, add a little water to prevent the meat sticking. Cook for 20 minutes or until the meat is cooked through and evenly coloured.
  3. Meanwhile, to make the sambals, simply mix the banana ingredients in one bowl and the tomato and onion ingredients in another.
  4. Season the bobotie to taste, smooth over the bottom of the pan and pour the egg foam over the top. Place under the grill until the egg topping is golden brown. Serve the bobotie with the sambals.