South-african lamb pilaf

Yield: 6 Servings

Measure Ingredient
1 cup Dried apples
½ cup Cried pitted prunes
⅓ cup Chopped dried apricots
½ cup Raisins
½ cup Orange juice
1 cup Hot water
1 pounds Ground lean lamb
½ cup Dry bread crumbs
¼ cup Milk
1 medium Egg, slightly beaten
1 teaspoon Salt
½ teaspoon Paprika
¼ cup All-purpose flour
Oil for deep-frying
1 medium Onion, finely chopped
1 tablespoon Curry powder
2 tablespoons Red wine vinegar
1 tablespoon Sugar
1 teaspoon Tomato paste or ketchup
Salt to taste
Hot cooked bulgar or hot cooked rice
1 large Banana
½ cup Chopped dry-roasted peanuts

In a large bowl, combine apples, prunes, apricots, and raisins. Add orange juice and water. Let stand at room temperature 1 to 2 hours. In a large bowl, combine lamb, bread crumbs, milk, egg, 1 teaspoon salt and paprika.

Shape into 1-inch balls. Roll meatballs in four. Shake off excess flour.

Pour oil for deep-frying into wok until 1½ inches deep in center. Heat oil at 350F (175C). Fry meatballs, a few at a time, in hot oil until lightly browned on all sides, 3 to 4 minutes. Drain on paper towels; set aside. Pour all but 2 tablespoons oil from wok. Add onion; stir-fry 1 minute. Reduce heat to low. Stir in curry powder until fragrant, 1 to 2 minutes. Add soaked fruits and 1 cup of soaking liquid. Stir in vinegar and sugar. Add cooked meatballs, pushing them down into liquid. Cover wok; simmer 20 minutes. STir in tomato paste or ketchup. Stir until liquid thickens, 1 to minutes. Add salt to taste. Spoon bulgar or rice onto large platter. Top with lamb mixture. Garnish with banana slices. Sprinkle with peanuts.

NOTES : Deliciously different, eye-pleasing and easy to prepare Recipe by: HP Books - More Wok Cookery Posted to MC-Recipe Digest V1 #580 by jlangel@... (Jim Angel) on Apr 19, 1997

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