South-African Lamb Pilaf

Categories: African, Lamb, Wok
Yield: 6 Servings

1 c Dried apples
1/2 c Cried pitted prunes
1/3 c Chopped dried apricots
1/2 c Raisins
1/2 c Orange juice
1 c Hot water
1 lb Ground lean lamb
1/2 c Dry bread crumbs
1/4 c Milk
1 md Egg, slightly beaten
1 ts Salt
1/2 ts Paprika
1/4 c All-purpose flour
Oil for deep-frying
1 md Onion, finely chopped
1 tb Curry powder
2 tb Red wine vinegar
1 tb Sugar
1 ts Tomato paste or ketchup
Salt to taste
Hot cooked bulgar or hot
-cooked rice
1 lg Banana
1/2 c 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 1 1/2 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@juno.com (Jim Angel) on Apr 19, 1997

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