Bobotie (South African Meat Pie)
cooking spray or oil
1 pound uncooked ground beef
1 medium uncooked onion, finely chopped
1 medium fresh apple, Granny Smith, peeled and finely chopped
1/2 cup uncooked carrots, finely chopped
1/2 cup raisins
2 leaf/leaves bay leaf
1 (medium) garlic clove, minced
1 Tbsp curry powder
1 1/2 tsp kosher salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp black pepper, freshly ground
1/4 cup red wine, dry-variety
3 Tbsp mango chutney
2 large eggs
1/2 cup coconut milk
Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray or oil.
In a large nonstick skillet, over medium-high heat, cook meat 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 coconut milk; pour over
meat mixture, tilting pan to evenly cover top. Bake until egg layer is set,
about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces.
Adapted from: WeightWatchers