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Recipe of the week: Festive Scotch Lamb bobotie

By Features Reporter

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If you are serving lamb over the festive season, use the leftovers in this delicious Scotch Lamb bake, which hails from the Cape Malay region of South Africa. It is sweet and sour and slightly spicy, usually served hot but also tasty served cold with salad.

Festive Scotch Lamb bobotie.
Festive Scotch Lamb bobotie.


350g leftover lean cooked Scotch Lamb PGI, finely chopped, shredded or minced

1 tbsp Scottish rapeseed oil

1 large onion, peeled and chopped

2 garlic cloves, peeled and crushed

1 tbsp medium curry powder

A pinch of sea salt and freshly ground black pepper

4 tbsp cranberry sauce

50g fresh breadcrumbs

40g dried cranberries

2 large eggs, beaten

300ml semi-skimmed milk


Heat the oil and gently fry the onion, garlic and curry powder together for 15 minutes, stirring occasionally until softened. Leave to cool. Preheat the oven to 180C/160C fan oven/gas 4.

In a bowl, mix the lamb with a little seasoning, the cranberry sauce, breadcrumbs and dried cranberries. Stir in the cold onion mixture.

Mix the eggs and milk, season lightly and stir into the lamb mixture. Transfer to a double-lined 20cm spring-clip or loose-bottomed cake tin. Put the tin onto a baking tray and bake for about one hour until the custard is just set. Leave to stand for 10 minutes.

To serve, carefully unmould the bobotie. Cut into wedges and serve sprinkled with toasted flaked almonds, chilli flakes and fresh coriander. Serve with a salad.

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