Cape Malay Meatloaf

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An enduring culinary legacy of colonial south africa, this meat loaf with its custardy topping, called bobotie in afrikaans, combines the twin cape malay loves for dried fruits and eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the institute of culinary arts just outside stellenbosch, south africa.

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Steps

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Preheat the oven to 350.

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Put the bread in a medium bowl , pour the milk over it and let stand until the bread is completely moistened , about 15 minutes.

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In a large skillet , heat the oil.

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Add the onions and cook over high heat for 2 minutes.

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Reduce the heat to moderately low and cook , stirring occasionally , until the onions are softened , about 10 minutes.

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Add the carrot and apple and cook over moderate heat for 3 minutes.

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Add the spices and cook , stirring , until fragrant , about 4 minutes.

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Add the lamb and cook , stirring to break up the meat , until no pink remains , about 5 minutes.

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Stir in the raisins , chutney , jam and vinegar and cook for 1 minute.

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Squeeze the milk from the bread cubes and add the bread to the lamb mixture.

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Reserve the milk.

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With a fork , mash the bread into the lamb until blended.

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Season with salt and pepper.

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Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.

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In a medium bowl , whisk the eggs and the reserved mi.

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Ingredients

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white bread, milk, vegetable oil, onions, carrot, apple, cayenne, ground coriander, dry mustard, turmeric, ground cloves, ground cinnamon, ground cardamom, ground lamb, raisins, mango chutney, apricot jam, white wine vinegar, salt & freshly ground black pepper, eggs