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Wild Goat Bobotie

Wild Goat Bobtie

-MacLean Fraser, Executive Chef Artisan at Bolton Hotel


Ingredients:          (Serves 4-6)

Goat mix

2Tbs cooking oil

1kg goat mince

2 onions

5cl garlic

1tsp ground ginger

3Tbs curry powder

1tsp ground turmeric

1tsp ground mixed spice

2 slices bread

1/2C milk

3 bay leaves

1/4C raisins

1Tbs brown sugar

1Tbs red wine vinegar

2Tbs Rocket fuel (or another chutney)

2Tbs butter

Salt and pepper


Egg topping

3 eggs

1/2C cream

1tsp turmeric




For the goat mix:

In a bowl combine the bread and the milk and leave to soak and go soft while preparing the rest of the dish. Finely dice the onion and garlic and sweat off in a pot with the cooking oil until translucent. Increase the heat to medium-high and add the goat mince along with the dried spices and cook until nicely browned. Add all the other goat mix ingredients except the butter, including the soaked bread, and cook out for about 20minsuntil the goat is cooked and the bread broken up and incorporated into the mix. Make sure to stir occasionally so that the mix doesn’t stick to the bottom. Add salt and pepper to taste.


For the egg topping:

Combine all ingredients together in a bowl and whisk until well mixed.


To finish:

Spread out the goat mix into a baking dish evenly and then top with the egg mix. Bake at 165C for about 12 minutes until the egg is cooked and a nice golden brown. Serve hot out of the oven with a side of rice or cous cous and a salad or you serve it on toast for breakfast.

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