Bobotie - Cape Malay Meatloaf |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 6 |
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Serve this meatloaf with yogurt, salad and naan bread or pita bread on the side. Traditionally this is made with minced lamb but we love it with minced beef too. Ingredients:
1 tablespoon olive oil |
1 large onion, finely chopped |
2 garlic cloves, finely chopped |
1 kg ground lamb or 1 kg beef |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon paprika |
1 teaspoon curry (optional (original recipe didn't have curry) (optional) |
85 g fresh white breadcrumbs |
2 tablespoons white wine vinegar |
2 eggs, beaten |
4 tablespoons apricot jam |
salt and pepper |
2 eggs |
200 ml heavy cream |
2 tablespoons fresh coriander |
4 tablespoons sultanas |
Directions:
1. Line a 9 inch loose bottomed cake tin with a non-stick baking parchement. Preheat oven to 180°C.
2. Heat the oil in a large non stick frying pan and cook the onion and garlic until lightly browned. Add the meat and brown.
3. Remove from the heat and and mix in the spices, breadcrumbs, vinegar, beaten eggs, sultanas, apricot jam and salt to taste. Turn the mixture into the prepared tin.
4. Mix well topping ingredients , season well and pour on top of the meat. Scatter the chopped coriander leaves on top.
5. Bake 1 hour. carefully unmould bobotie. Serve cut into wedges.
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