Yield: 6 Servings
|1 cup||Dried apples|
|½ cup||Cried pitted prunes|
|⅓ cup||Chopped dried apricots|
|½ cup||Orange juice|
|1 cup||Hot water|
|1 pounds||Ground lean lamb|
|½ cup||Dry bread crumbs|
|1 medium||Egg, slightly beaten|
|¼ cup||All-purpose flour|
|Oil for deep-frying|
|1 medium||Onion, finely chopped|
|1 tablespoon||Curry powder|
|2 tablespoons||Red wine vinegar|
|1 teaspoon||Tomato paste or ketchup|
|Salt to taste|
|Hot cooked bulgar or hot cooked rice|
|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