South African Bobotie

Method Print recipe

1. Pre-heat the oven to 180C or 350F.
2. In a hot skillet, sauté the minced meat (without any oil) for 10 minutes, stirring regularly. Put this onto a place and set aside.
3. In the same skillet, add 2 tablespoons of oil and sauté the onions over medium-high heat for 8-10 minutes.
4. Meanwhile, combine the lemon zest and its fresh juice with the spices and ginger, to make a paste.
5. Pour the milk into a separate bowl and soak the bread in here.
6. Add garlic to the onions and sauté for 2 minutes. Add the spice mixture in and stir this together.
7. Drain the bread and add it to the onion and garlic mixture. Set the milk aside, as this will be used later.
8. Add the meat into the mixture and stir. Add salt and pepper.
9. Add parsley, raisins, dried apricots and almonds. Sauté for a few minutes and then turn off the heat.
10. Pour the meat mixture into a rectangular pan and firmly pack the meat with the back of a spoon.
11. Beat 4 eggs into the remaining milk. Cover the meatloaf with the egg and milk mixture. Place this into the oven for 40 minutes.
12. Serve hot with plain or curry-flavoured basmati rice.