Bobotie is a traditional favourite and loved by many, but is traditionally made with chutney and other ingredients that contain refined sugar. This version has no sugar, and is every bit as delicious as the traditional one. We enjoy it with some brown basmati rice, stewed dried apricots and a fresh green salad. This recipe can be frozen before or after baking.
This recipe is made from all GAPS Legal ingredients, but, strictly speaking, one should not eat fruit with meals whilst on GAPS, so the raisins may be an issue for some. If you do not tolerate raw milk yet you can use sour cream instead. If on GAPS, it is very nice served with oven-baked butternut or stir-fried grated carrots instead of rice.


1kg beef mince
2 Tbsp. butter, for frying
2 medium onions, finely chopped
2 tsp coriander powder
3 tsp allspice ()
1 1/2 Tbsp. curry powder
2 tsp turmeric
1 tsp mixed herbs
3 bay leaves
2 tsp himalayan salt
1/2 cup raisins
800g tomatoes, blended
1/2 cup stock / broth

1 egg
1/3 cup raw milk / sour cream
Salt to taste


    Make sure your tomato is blended, and all your spices are measured out into a dish before you start.
    Saute the onions in the butter until they are soft and fragrant. Add the herbs and spices and saute very briefly, about 30 seconds, so as not to burn.
    Add the blended tomato and stock.
    Add the mince, ensuring it is finely divided.
    Add the raisins and salt.
    Allow to simmer until the sauce has reduced to leave a fairly thick mixture.
    Pour into an oven dish.
    Beat the egg with the milk and add salt to taste. Pour over the top of the bobotie.
    Bake at 180 degrees until set, about 30 – 40 minutes. You can freeze and bake later if desired.

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