| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Grains | African, Lamb, Wok | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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