South-african lamb pilaf
6 Servings
Ingredients
| Quantity | 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 |
Directions
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