1 onion, chopped
2 cloves garlic, crushed
30 ml (2 T) Pakco Masala Traditional Curry Powder
10 ml (2 t) garam masala powder
juice of one lemon
30 ml (2 T) Rhodes Quality Apricot Jam
500 g lean beef mince
125 ml (½ C) sultanas
65 ml (¼ C) fresh breadcrumbs
3 eggs, divided
salt and coarsely ground black pepper
4 bay leaves
125 ml (½ C) milk
2.5 ml (½ t) ground turmeric
To serve: toasted almonds and yellow rice
- 1. Heat the oil in a frying pan and fry the onions until soft.
- 2. Add the garlic and fry for a few minutes more.
- 3. Add the Pakco Masala Traditional Curry Powder, garam masala, lemon juice and Rhodes Quality Apricot Jam.
- 4. Simmer for a few minutes and then cool slightly.
- 5. Place the beef mince in a large bowl.
- 6. Add the onion mixture, sultanas, breadcrumbs and 2 of the eggs.
- 7. Mix well until all ingredients are evenly blended.
- 8. Season with salt and pepper.
- 9. Spoon the mince into a loaf tin that has been lined with baking paper and press the bay leaves lightly into the top.
- 10. Whisk together the milk, remaining egg and turmeric and season to taste.
- 11. 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.
- 12. Remove the bobotie meatloaf from the pan and slice.
- 13. Sprinkle with the toasted almonds and serve over yellow rice.