The many different interpretations are the problem.
Basically it’s fragrant spiced cooked minced lamb baked under a egg/milk topping
Spice to mean spices, not chillies, i.e. fragrant not hot.
I suppose each family uses their own recipe, I’ve had some at peoples houses (didn’t take photos) but they were much the same, and then there are restaurant versions, including meat free ones using lentils. Meat is usually lamb, only time I’ve had one when the meat wasn’t lamb it was ostrich.
Individual Lentil Bobotie at Neetlingshof winery.
Individual Ostrich Bobotie at Delheim Winery - desiccated coconut flakes sprinkled on top of egg custard…