Heat the oil and butter in a large pan over medium-high heat and fry the mince, stirring often until loose and crumbly. Add the onions and fry until soft and translucent.
Add the garlic, apple, ginger, spices, dried herbs and dates and continue cooking for another minute. Season with salt, pepper and lemon juice, then add the raisins and almonds. Add ¼cup hot water and leave the sauce to continue cooking over a gentle heat for about 20 minutes while you make the pasta and prepare the eggs. Add extra water to the sauce if necessary as it cooks, another ¼cup at a time.
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, drizzle with alittle olive oil and divide between warmed serving bowls. Top with the bobotie mixture and a poached or boiled egg, scatter over fresh herbs and serve immediately.