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A Modern Lamb Bobotie

Shara Burger | From The Kitchen

Bobotie is a traditional, well-loved South African dish thought to have originated from an Indonesian dish named bobotok. In the 1700’s the settlers from the Dutch East India Company brought their version of this meat dish into our kitchens. It was quickly adopted by the Cape Malay community who added their own flavours and has since become a firm favourite throughout the country.  

Our kitchen maestro, Chef Ryan, has taken this traditional meal and given it a modern and clever twist. Here is his recipe for this delicious, famous dish, Tanda Tula style. 


  • 500 g lamb mince 
  • 2 tbs sunflower oil 
  • 1 medium white onion, finely diced 
  • 2 bay leaves 
  • 2 cloves fresh garlic, grated 
  • 10 ml fresh ginger, grated 
  • 2 tsp curry powder 
  • 1 tsp ground coriander 
  • 1 tsp ground turmeric 
  • 2 tbs apricot jam 
  • 2 slices white bread, no crusts 
  • 1 cup milk 
  • 2 eggs 
  • salt and pepper to taste




  • Preheat the oven to 180°C. 
  • Soak the bread in the milk and set aside. 
  • In a heavy based sauce pan, fry the onions until translucent in colour. 
  • Add the mince, sunflower oil, bay leaves, garlic, ginger and coriander and continue frying over high heat until the mince has browned. 
  • Add the curry powder and turmeric, reduce the heat, and fry for a further 5 minutes. 
  • Stir in the apricot jam. 
  • Squeeze out all the excess milk from the bread and set aside.  Save the milk for the custard. 
  • Stir the bread into the mince until it has dissolved.  Season to taste. 
  • Whisk the eggs and left-over milk together. 
  • Mix the egg custard into the mince. 
  • Pour the mince into a bread loaf tin and flatten the top with a spatula. 
  • Bake for 30 minutes or until the top of the bobotie feels firm to the touch. 
  • Once the bobotie has baked, remove it from the oven and allow it to cool completely. 
  • Carefully remove the bobotie from the bread loaf tin and cut it into large cubes. 
  • Coat each of the cubes in desiccated coconut and lay out on a roasting tray. 
  • Re heat the bobotie cubes in the oven at 180ᵒC just before serving. 
  • Serve with freshly cut apple salsa and chutney. 




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Booking Terms & Conditions

Rates are quoted in South African Rand (ZAR) and include VAT. Rates are reviewed quarterly and are subject to change.


Bookings can be held as provisional for up to 14 days, after which the booking is required to release or confirm. A 20% refundable deposit is required to confirm the booking.


Once confirmed with a 20% deposit, the booking is held on a status of ‘confirmed with refundable deposit’ until any of the following becomes true:

  • The booking is cancelled in writing by the agent.
  • Another request is received with overlapping dates. At such a time, the 20% refundable deposit shall be required to be converted
  • into a 20% non-refundable commitment fee. At this stage, the booking status changes to ‘confirmed with commitment.’ • In such an event, Tanda Tula will contact the client and give them the option to either confirm with the non-refundable
  • commitment fee or reschedule their dates, or, failing that, to release the booking.
  • At 60 days prior to arrival, when the full payment is due, the booking status changes to ‘confirmed with full-payment.’

Final payment is due 60 days prior to arrival. Any outstanding balance on the total reservation value shall be required to be settled at 60 days prior to arrival.

All refundable deposits, commitment fees and full payments are held in a separate call account and do not become part of the operational cash flow until the guest has stayed.

The amount stated on the invoice is what must be received by Tanda Tula nett of bank charges.


Cancellations must be received and acknowledged by Tanda Tula in writing.

‘Confirmed with refundable deposit’: bookings carry no cancellation fees up to 61 days prior to arrival.

‘Confirmed with commitment’ or ‘Confirmed with full-payment’: in the event of any reservation being cancelled after Tanda Tula has issued a confirmation, for any reason other than a WHO-recognised pandemic that impacts the booking, the following cancellation fees will apply:

  • ‘Confirmed with commitment’: if cancelled more than 60 days prior to arrival, the cancellation fee shall be equal to the 20% non- refundable commitment fee.
  • ‘Confirmed with full-payment’: if cancelled between 60 days prior to arrival, the full reservation value is forfeited.

All cancelled bookings that qualify for a refund, will be refunded less a handling fee valued at 5% of the refund amount.


Tanda Tula will allow postponement of a booking for up to 12 months, if travel is cancelled with a commitment fee or 60 days or less prior to arrival due to a WHO-recognised pandemic directly impacting the guests’ ability to travel (e.g. lockdown, no flights, guest not allowed to board a flight, guest falls ill due to a pandemic and unable to travel).

In the event of a WHO-recognised pandemic directly impacting the ability of Tanda Tula to meet its obligations with respect to the booking, all monies received, including the commitment fee, will be fully refunded (e.g. lockdown in RSA, government restrictions on trade).

Any refund is given at the discretion of Tanda Tula management and will be charge a handling fee valued at 5% of the refund amount.

All travellers are advised to take out fully comprehensive travel insurance with ‘cancellation for no reason’. This insurance must be able to fully cover cancellation of travel fewer than 60 days prior to arrival.

The Terms and Conditions are subject to change without notice.