Name: South African Curried Lamb Meatloaf
Yield: Makes 6 servings
Ingredients: 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread); 1 1/2 cups whole milk; 2 medium onions, finely chopped (2 cups); 1 Granny Smith apple, peeled, cored, and finely chopped (1 1/2 cups); 1 3/4 teaspoons salt; 3 tablespoons unsalted butter; 1/3 cup raisins (1 1/2 ounce); 1/4 cup slivered blanched almonds (1 ounce); 2 tablespoons curry powder (preferably Madras); 1 teaspoon sugar; 3 large eggs; 2 lb ground lamb or beef (not lean); 2 tablespoons fresh lemon juice; 1/2 teaspoon finely grated fresh lemon zest; 1/4 teaspoon black pepper; Accompaniment: cooked white rice; mango or cilantro chutney (preferably Swad brand*); *Available at indianblend.com.; a 9- by 9- by 2-inch baking dish (3-qt capacity)

Bobotie

The South Africans were way ahead of us: Curried lamb spiked with raisins and apples and framed by a smooth egg custard is our idea of how meatloaf would be if we had to reinvent it. Although tasty on its own, bobotie is ideal when served with a dollop of chutney—mango for a sweet touch or cilantro for an herby, savory note.

Cooks' Note

*Available at indianblend.com.

Recipe notes

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