Bobotie Pappardelle


Preparation info

  • Difficulty


  • Serves


Appears in

Preparation time 15 minutes
Cooking time 30 minutes


What you’ll Need

  • 400 g wholewheat pappardelle (or gluten-free pasta of your choice)
  • 4 eggs, soft-boiled or poached, for serving (optional)
  • chopped fresh parsley or coriander, for serving


  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 400 g beef or lamb mince
  • 2 medium-sized onions, chopped
  • 1 clove garlic, minced
  • 1 apple, peeled, cored and grated
  • 1 tsp grated fresh ginger
  • 2 tsp medium curry powder
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp ground cinnamon
  • ½ tsp dried chilli flakes
  • ½ tsp dried mixed herbs
  • 3 dates, soaked in hot water for a few minutes and then pitted and finely chopped
  • ½ tsp salt
  • pinch of freshly ground black pepper
  • 1 Tbsp lemon juice
  • cup seedless raisins
  • 2 Tbsp flaked almonds


What to do

  1. 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.
  2. 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 ¼ cup 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 ¼ cup at a time.
  3. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, drizzle with a little 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.