Ostrich bobotie with stewed quinces

(4-6 portions)

  • 15 ml olive oil
  • 15 ml butter
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 45 ml curry powder
  • 5 ml turmeric
  • 15 ml coriander
  • 15 ml mixed herbs
  • 500 g ostrich mince
  • 125 ml water
  • 30 ml apricot jam
  • 2 slices white bread, crusts removed
  • 125 ml milk
  • 1 egg
  • salt and freshly ground black pepper
  • bay leaves


  • 2 eggs
  • 50 ml milk

Heat oven to 180 ˚C. Heat olive oil and butter in a large pan. Add onion, garlic, curry powder, turmeric, coriander and herbs. Fry slowly for about 5 minutes or until onions start to colour. Add mince and water and stirfry until meat is cooked. Stir in the apricot jam. Soak bread in milk. Stir with a fork and add to cooked meat. Break egg into the mixture and mix well. Season well with salt and black pepper. Pour mixture in an ovenproof dish of 14 x 24 cm.  Mix ingredients for topping and pour over meat. Press bay leaves into the dish and bake about 35-40 minutes or until set. Serve warm with stewed quinces.