Bobotie
The South Africans were way ahead of us: Curried lamb spiked with raisins and apples and framed by a smooth egg custard is our idea of how meatloaf would be if we had to reinvent it. Although tasty on its own, bobotie is ideal when served with a dollop of chutney—mango for a sweet touch or cilantro for an herby, savory note.
*Available at indianblend.com.
Recipe information
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk.
Step 2
Put oven rack in middle position and preheat oven to 350°F. Butter baking dish.
Step 3
Cook onions, apple, and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown). Add raisins, almonds, curry powder, and sugar and cook, stirring, 1 minute, then remove from heat. Lightly beat 1 egg in a large bowl, then add bread crumbs, lamb or beef, raisin mixture, lemon juice and zest, 1 1/4 teaspoons salt, and pepper and blend with your hands until combined well; do not overmix. Spread meat mixture evenly in baking dish and bake 30 minutes.
Step 4
While meatloaf bakes, whisk together remaining 2 eggs, reserved milk, and remaining 1/4 teaspoon salt.
Step 5
Pour off excess fat from meatloaf (still in baking dish). Pour egg mixture over meatloaf (much of egg will fill space that has formed around meatloaf), then return to oven and bake until custard is just set, about 15 minutes more.
