Northern Cape Lamb bobotie with a spiced pear chutney
Sep 14, 2020

Northern Cape Lamb Bobotie


Impress your guests with this delicious recipe from The Flying Pan

Beat the winter blues and impress your guests, in-laws, friends or beloved with this mouthwatering meal from master caterers, The Flying Pan. Known for creating great meals, which turn into great moments and experiences, The Flying Pan never ceases to disappoint with their culinary delights. Today on the blog, we share their lip smacking delicious, Northern Cape Lamb bobotie with a spiced pear chutney. 

Chef’s Tip  > > > > > > >

We recommend Northern Cape free range lamb for this dish. It has an intense flavour that works better with the spice than the herbaceous Karoo lamb. Serves 4.



  • 500g Northern Cape lamb mince
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2cm piece of ginger, finely chopped
  • 1 stick cinnamon
  • 2 dried bay leaves
  • ½ tsp cumin seeds
  • ½ tsp yellow mustard seed
  • 2tbs olive oil
  • 1tsp turmeric powder
  • 1tbs garam masala
  • 2tbs mild curry powder
  • 1tsp ground cumin
  • 1tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 2tbs chopped, dried apricots
  • A little water
  • 2tbs your favourite chutney
  • 2 slices stale bread, torn and soaked in some milk until soft
  • Salt and pepper to taste


  • 3 free range eggs
  • ½ cup fresh cream
  • ½ tsp ground cinnamon
  • 3 bay leaves
  • Salt and pepper to taste


  • 3 pears, peeled, cored and cut into 5mm cubes
  • 1tbs dried cranberries
  • ½ red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1tbs olive oil
  • 1 cup water
  • 80ml red wine vinegar
  • ½ cup coconut sugar
  • 1 stick cinnamon
  • 3 star anise
  • 1 cardamom pod
  • ½ tsp chilli flake
  • 1tsp yellow mustard seed
  • 1tsp garam masala
  • 1tsp mild curry powder
  • Salt and pepper to taste


  1. Heat oil in a deep pan over a medium heat.
  2. Add the onions, garlic, ginger, cinnamon stick, mustard seed, cumin seed and bay leaves. Fry for a few minutes until the onions are translucent. Next add the mince and brown.
  3. Next add the spices from the turmeric to the ground cardamom. The mince might stick slightly here so deglaze the pan with a little water, making sure you loosen any sticking parts. 
  4. Next add the apricots, chutney and soaked bread. 
  5. Simmer over a low heat for 4-5 minutes and season with salt and pepper. Remove from the heat and set aside.
  6. Pre heat the oven to 180 degrees Celsius.
  7. Beat the custard ingredients together, keeping the bay leaves separate. Grease a medium sized roasting tray and line with the bobotie mince, making sure it’s evenly spread and quite compact. Pour over the custard topping and place the bay leaves on top. 
  8. Roast the bobotie for 15-25 minutes or until the egg is lightly browned and set, if it browns too quickly and the egg is still runny, reduce the heat.
  9. For the chutney; lightly salt the pear pieces. Heat the oil over a medium heat in a small pot. Add the onions and garlic, and fry for a few minutes. Next add the remaining ingredients and simmer over a low heat until the pears are soft and the chutney is thick.
  10. Serve the bobotie with turmeric seasoned cauliflower rice, topped with coriander and the pear chutney, enjoy with a buttery, wooded chardonnay.

We don’t know about you but our mouths are watering! A delicious hearty meal and total crowd pleaser. Contact The Flying Pan HERE for your next wedding or event celebration. Trust us, your guests are going to LOVE it. 

Beatha Desai

Beatha Desai - Author

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