Bobotie - Cape Malay Meatloaf
Ready In: 36 mins
Serves: 6
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
topping
- 2 eggs
- 200 ml heavy cream
- 2 tablespoons fresh coriander
- 4 tablespoons sultanas
Directions
- Line a 9 inch loose bottomed cake tin with a non-stick baking parchement. Preheat oven to 180°C.
- Heat the oil in a large non stick frying pan and cook the onion and garlic until lightly browned. Add the meat and brown.
- 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.
- Mix well topping ingredients , season well and pour on top of the meat. Scatter the chopped coriander leaves on top.
- Bake 1 hour. carefully unmould bobotie. Serve cut into wedges.
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