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Bone Broth Bobotie

A healthier twist to this South African classic

Bone Broth Bobotie

You will need:

1 750mlTub Dr Broth Beef Bone Broth

1 kg Lamb or beef mince

2 tbls curry powder

2 tbls peach chutney

3 tbls sultanas

Salt, pepper and olive oil

*optional extra, tie a teaspoon of cloves, a teaspoon of juniper berries and some bay leaves into a muslin cloth

300ml milk

2 eggs


In a saucepan on the stove, fry your mince in a splash of olive oil with a pinch of salt and pepper and nicely browned.

Stir in the curry powder, chutney and sultanas, pour in the broth and add the muslin ifusing.

Simmer until the broth has evaporated and transfer the mince to a baking dish and smooth it down (remove muslin cloth)

Beat the milk and eggs together with a pinch of salt and pour over the mince.

Bake for 35– 40 minutes until topping is set and golden brown.

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