Serves 6


  • 2 tablespoons vegetable oil
  • 2 medium onions, minced
  • 1½ pounds ground beef
  • 1 cup milk
  • 2 slices Texas toast thick-sliced bread
  • ½ cup raisins
  • 1 teaspoon apricot jam
  • 1 tablespoon hot chutney
  • ½ tablespoon curry powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 large egg
  • 1 pinch salt
  • 1 bay leaf


  1. Light the COBB with the CobbleStone / firelighters and briquettes. When the briquettes are half grey, preheat the base plate, rack and lid for 10 minutes.
  2. Heat the oil in a Frying Dish over medium-high heat. Cook the onions in the hot oil until it is soft. Break the ground beef into the Frying Dish and cook until brown.
  3. Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside.
  4. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
  5. Bake in the COBB for 1 hour.
  6. While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
  7. Return the bobotie to the COBB until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

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