Bobotie - Cape Malay Meatloaf

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 kg ground lamb or 1 kg beef
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon curry (optional (original recipe didn't have curry) (optional)
• 85 g fresh white breadcrumbs
• 2 tablespoons white wine vinegar
• 2 eggs, beaten
• 4 tablespoons apricot jam
• salt and pepper
• 2 eggs
• 200 ml heavy cream
• 2 tablespoons fresh coriander
• 4 tablespoons sultanas

1. Line a 9 inch loose bottomed cake tin with a non-stick baking parchement.
2. Preheat oven to 180C.
3. Heat the oil in a large non stick frying pan and cook the onion and garlic until lightly browned.
4. Add the meat and brown.
5. Remove from the heat and and mix in the spices, breadcrumbs, vinegar, beaten eggs, sultanas, apricot jam and salt to taste.
6. Turn the mixture into the prepared tin.
7. Mix well topping ingredients , season well and pour on top of the meat.
8. Scatter the chopped coriander leaves on top.
9. Bake 1 hour.
10. carefully unmould bobotie.
11. Serve cut into wedges.

olive oil, onion, garlic, ground lamb, ground coriander, ground cumin, paprika, curry, fresh white breadcrumbs, white wine vinegar, eggs, apricot jam, salt, eggs, heavy cream, fresh coriander, sultanas

Taken from www.food.com/recipe/bobotie-cape-malay-meatloaf-355622 (may not work)