Recipe by Rhodes
- 1 onion, chopped
- 2 cloves garlic, crushed
- 30ml (2 T) Pakco Masala Traditional Curry Powder
- 10ml (2 t) garam masala powder
- Juice of one lemon
- 30ml (2 T) Rhodes Quality Apricot Jam
- 500g lean beef mince
- 125ml (½ C) sultanas
- 65ml (¼ C) fresh breadcrumbs
- 3 eggs, divided
- Salt and coarsely ground black pepper
- 4 bay leaves
- 125ml (½ C) milk
- 2.5ml (½ t) ground turmeric
- To serve: toasted almonds and yellow rice
Heat the oil in a frying pan and fry the onions until soft.
Add the garlic and fry for a few minutes more.
Add the Pakco Masala Traditional Curry Powder, garam masala, lemon juice and Rhodes Quality Apricot Jam.
Simmer for a few minutes and then cool slightly.
Place the beef mince in a large bowl.
Add the onion mixture, sultanas, breadcrumbs and 2 of the eggs.
Mix well until all ingredients are evenly blended.
Season with salt and pepper.
Spoon the mince into a loaf tin that has been lined with baking paper and press the bay leaves lightly into the top.
Whisk together the milk, remaining egg and turmeric and season to taste.
Pour the milk mixture over the mince and bake in a preheated oven at 180°C for 30 minutes or until the custard is set and the mince cooked through.
Remove the bobotie meatloaf from the pan, slice and sprinkle with toasted almonds. Serve with yellow rice.