Serves 8
70 min
Bobotie: South African Curry Meatloaf
Recipe GLPR999bb2e2cffce4
A traditional South African spiced meatloaf combining ground beef and lamb with warm curry spices, dried fruit, and toasted almonds. The meat mixture is seasoned with turmeric, coriander, cayenne, and other aromatics, then bound together and baked until golden. Serve hot as a satisfying main course.
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Ingredients
1 cup strongly brewed hot black tea
1/2 cup raisins
1/2 cup chopped dried apricots
2 tbsp. canola oil
2 cloves garlic, finely chopped
1 large yellow onion, finely chopped
2 tsp. ground turmeric
2 tsp. ground coriander
1 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. ground fenugreek
1/2 tsp. ground black pepper
1/4 tsp. ground fennel
Kosher salt, to taste
2 tbsp. malt or apple cider vinegar
8 oz. ground beef
8 oz. ground lamb
1/4 cup sliced almonds
Directions
Preheat your oven to 350°F (175°C). Pour the hot black tea over the raisins and chopped dried apricots in a small bowl, and set aside to steep while you prepare the remaining ingredients.
Heat the canola oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the finely chopped garlic and cook for 1 minute until fragrant.
Add the ground beef and ground lamb to the skillet. Break up the meat with a spoon and cook over medium heat for 6-8 minutes, stirring frequently, until the meat is browned and any liquid has evaporated.
Sprinkle the ground turmeric, ground coriander, cayenne pepper, ground cumin, ground fenugreek, ground black pepper, and ground fennel over the meat mixture. Stir well to evenly coat the meat with the spices, cooking for 1-2 minutes until the spices become fragrant.
Pour the vinegar over the meat mixture and stir to combine. Remove the skillet from heat.
Drain the raisins and apricots, reserving the soaking liquid. Add the drained fruit to the meat mixture along with the sliced almonds. Stir gently to combine.
Season the mixture with kosher salt to taste. Stir in 1/2 cup of the reserved tea liquid to give the mixture a moist, cohesive texture (save any remaining liquid for serving, if desired).
Transfer the mixture to a 9x5-inch loaf pan or baking dish, packing it gently to form an even layer.
Bake in the preheated oven for 30-40 minutes until the top is lightly golden and the internal temperature reaches 160°F when measured with a meat thermometer inserted into the center of the loaf.
Remove from the oven and let rest for 5 minutes before slicing and serving.
