Bobotie (South African Curry Meat Loaf)

Name: Bobotie (South African Curry Meat Loaf)
Total time: PT0D0H0M
Yield: serves 8
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 sp. ground cumin; 1 ⁄ 2 sp. ground fenugreek (available at Indian Foods Company); 1 ⁄ 2 sp. ground black pepper; 1 ⁄ 4 sp. 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

Serves
serves 8

TODD COLEMAN

The dried fruit in this curried South African meat loaf offsets its cayenne spiciness, while its almond crust adds a crunchy counterpoint to the tender ground meat. This recipe first appeared in the 2012 SAVEUR 100, with the article Meatloaf.

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 sp. ground cumin
¹⁄₂ sp. ground fenugreek (available at Indian Foods Company)
¹⁄₂ sp. ground black pepper
¹⁄₄ sp. 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

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Instructions

Step 1

Heat oven to 350°. Combine tea, raisins, and apricots in a bowl; let sit for 30 minutes. Drain, and reserve ⅓ cup soaking liquid; set both aside. Heat oil in a 12″ skillet over medium-high heat. Add garlic and onion; cook until lightly caramelized, about 8 minutes. Add turmeric, coriander, cayenne, cumin, fenugreek, pepper, fennel, and salt; cook until fragrant, about 1 minute. Add reserved soaked fruit and soaking liquid and vinegar; cook until almost all liquid evaporates, about 2 minutes. Remove from heat and transfer to a large bowl; add beef and lamb, and mix until evenly combined. Transfer meat mixture to a foil-lined baking sheet, and shape into an 8″ × 4″ loaf; press almonds over top of meat loaf, and bake until an instant-read thermometer inserted into the center of the meat loaf reads 160°, about 40 minutes.

Heat oven to 350°. Combine tea, raisins, and apricots in a bowl; let sit for 30 minutes. Drain, and reserve ⅓ cup soaking liquid; set both aside. Heat oil in a 12″ skillet over medium-high heat. Add garlic and onion; cook until lightly caramelized, about 8 minutes. Add turmeric, coriander, cayenne, cumin, fenugreek, pepper, fennel, and salt; cook until fragrant, about 1 minute. Add reserved soaked fruit and soaking liquid and vinegar; cook until almost all liquid evaporates, about 2 minutes. Remove from heat and transfer to a large bowl; add beef and lamb, and mix until evenly combined. Transfer meat mixture to a foil-lined baking sheet, and shape into an 8″ × 4″ loaf; press almonds over top of meat loaf, and bake until an instant-read thermometer inserted into the center of the meat loaf reads 160°, about 40 minutes.