Bobotie - South African Meatloaf

This meatloaf dish incorporates ground lamb or beef (or both) with spices such as curry, tumeric and chutney (influenced by India.) Mixed into the meatloaf are also raisins, nuts and hints of citrus from lemons. It may sound like an odd combination, but it just goes to show that this dish represents so much diversity for all the influences it has from other cultures.

It's not particularly spicy but it does have a tremendous amount of flavor. As for texture, its complex as well because of the custard mixture that's baked on top, adding moisture to the dish. If you've wanted to try a more exotic meatloaf recipe, this is one I recommend. It may not please all tastes but it's definitely a way to experience South African cuisine!

Ingredients

2 large onions, finely chopped
2 large cloves garlic, crushed
2 tablespoons of oil
1 tablespoon curry powder
1 cup dried breadcrumbs
1 cup of milk
1egg
1 tablespoon of sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
juice of one large lemon
3 tablespoons chopped mango chutney
1/4 cup slivered almonds
1/2 cup seedless golden raisins
1/4 teaspoon of fresh lemon zest
1 pound ground lamb
1 pound ground beef (80/20)

Custard:
1 egg
3 tablespoons milk

Fresh parsley, chopped for garnish

Directions

Brown the onions and garlic lightly in the oil and add the curry powder. Cook gently for about two minutes. In a large mixing bowl, add the onion mixture plus all the remaining meatloaf ingredients. Mix well.

Pack into an ovenproof dish that has been rubbed with butter. Bake at 350 degrees Fahrenheit for one hour.

Beat the egg with the milk for the custard and pour over the top of the meatloaf.

Bake a further 15 to 20 minutes until the custard is set and the top a golden brown. Top with chopped parsley for garnish. Serve with rice. Yield: 8 servings

More Info

Servings / Yield: Unspecified
Prep Time: Unspecified   /   Total Time: Unspecified
Category: Main Dish
Keywords: Unspecified