• 228_Bobotie


    1 cup strongly brewed hot black tea

    ½ cup raisins

    ½ cup chopped dried apricots

    2 tbsp. canola oil

    2 cloves garlic, finely chopped

    1 large yellow onion, finely chopped

    2 tsp. ground turmeric

    2 tsp. ground coriander

    1 tsp. cayenne pepper

    ½ sp. ground cumin

    ½ sp. ground fenugreek

    ½ sp. ground black pepper

    ¼ sp. ground fennel

    Kosher salt, to taste

    2 tbsp. malt or apple cider vinegar

    8 oz. ground beef

    8 oz. ground lamb

    ¼ cup sliced almonds


    Heat oven to 350°. Combine tea, raisins, and apricots in a bowl; let sit for 30 minutes. Drain, and reserve ⅓ cup soaking liquid; set both aside. Heat oil in a 12″ skillet over medium-high heat. Add garlic and onion; cook until lightly caramelized, about 8 minutes. Add turmeric, coriander, cayenne, cumin, fenugreek, pepper, fennel, and salt; cook until fragrant, about 1 minute. Add reserved soaked fruit and soaking liquid and vinegar; cook until almost all liquid evaporates, about 2 minutes. Remove from heat and transfer to a large bowl; add beef and lamb, and mix until evenly combined. Transfer meat mixture to a foil-lined baking sheet, and shape into an 8″ × 4″ loaf; press almonds over top of meat loaf, and bake until an instant-read thermometer inserted into the center of the meat loaf reads 160°, about 40 minutes.