Tangy Ostrich and Apricot Bobotie | Spekko Rice
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Tangy Ostrich and Apricot Bobotie

Tangy Ostrich and Apricot Bobotie

Enjoy this Tangy ostrich and apricot bobotie with your family!

  • Serves: 1
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    Oil for frying

    1 onion, chopped

    2 cloves garlic, chopped

    500 g ostrich mince

    2 carrots, grated

    30 ml (2 tbsp) curry paste

    125 ml (1/2 cup) chopped Turkish apricots, soaked in 125 ml (1/2 cup) beef stock

    30 ml (2 tbsp) chutney

    60 ml (1/4 cup) chopped fresh coriander

    2 eggs

    250 g double cream yogurt

    fresh bay leaves

    125 ml (1/2 cup) chopped almonds

    6 cups cooked Spekko India Gate Basmati Rice


    1. Heat the oven to 180ºC.
    2. Heat the oil and sauté the onion and the garlic.
    3. Add the mince and cook for 5 minutes.
    4. Add the carrots and the curry paste and cook for 5 minutes.
    5. Add the stock and apricots and cook for 20 minutes.
    6. Stir through the chutney and coriander and season to taste.
    7. Spoon into an oven proof serving dish.
    8. Mix the eggs and yogurt together and season. Spoon over mince mix.
    9. Stud with bay leaves and top with chopped almonds.
    10. Bake until the custard is cooked and the bobotie is golden – about 30 – 40 minutes.
    11. Serve with Spekko India Gate Basmati Rice.

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