Ingredients
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 (available at Indian Foods Company)
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
Preparation
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.
