Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This meatloaf of mutton and apricots is tradition it'self
This meatloaf of mutton and apricots is tradition it'self
3 medium onions, finely chopped
2 tablespoons apricot jam
100ml/31/2fl oz masala paste
3 teaspoons turmeric
2 teaspoons each cinnamon, nutmeg and ginger
120ml/4fl oz chutney (Mrs Ball's Hot is best)
2kg/4lb 8oz lamb mince
4 bay leaves
Oil to fry
Salt and pepper
6 eggs
Preheat oven to 180C/350F/Gas 4. Sweat onions in oil until translucent. Add spices, apricot jam and chutney. Fry until it forms a paste. Add lamb mince and mix thoroughly. Fry for 20 minutes or until meat is well cooked. Season with salt and pepper. Spoon into ovenproof dish. Season eggs and whisk until foamy. Spoon eggs on to bobotie and place in oven until browned, about five minutes.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments