Ingredients: |
Ingredients: 2-2 1/2 lbs. ground lamb or ground beef (or 1 lb. of each)
2 medium onions, finely chopped
2 medium Granny Smith apples, peeled and finely chopped
1 c. uncooked carrots, finely chopped or shredded
3/4 c. raisins
2 bay leaves
4 cloves garlic, minced
SPICE MIX:
2 tbsp. curry powder
3 tsp. salt
1/2 tsp. black pepper, freshly ground
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cloves
1/4 tsp. ground cayenne pepper (add more if you like it hot)
REMAINING INGREDIENTS:
1/2 c. red wine, dry-variety
6 tbsp. mango chutney (jar, store bought)
4 large eggs
3/4 c. milk
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Directions: |
Directions:Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray or use 4 loaf mini baking stone pan.In a large nonstick skillet, over medium-high heat, cook meat, 1 onion and 2 cloves garlic until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside. In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spice mix; cook for 2 minutes. Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan.In a small bowl, thoroughly whisk together eggs and milk; pour over meat mixture, tilting pan to evenly cover top.Bake until egg layer is set, about 30 to 35 minutes. Let cool slightly before cutting. |
This recipe for Dawn's "bobotie" Meatloaf is from