South-african Lamb Pilaf

Remember still that you are both diseased persons, full of infirmities; and therefore expect the fruit of those infirmities in each other; and make not a strange matter of it, as if you had never known of it before. If you had married one that is lame, would you be angry at her for [limping]? Or if you had married one that had a putrid ulcer, would you fall out with her because it stinketh? Did you not know beforehand, that you married a person of such weakness, as would yield you some manner of daily trial and offense? If you could not bear this, you should not have married her; if you resolved that you could bear it then, you are obliged to bear it now. Resolve therefore to bear with one another; as remembering that you took one another as sinful, frail, imperfect, persons, not as angels, or as blameless and perfect .

Richard Baxter

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		Egg, slightly beaten
1	t	Salt
1/2	t	Paprika
1/4	c	All-purpose flour
		Oil for deep-frying
1		Onion, finely chopped
1	T	Curry powder
2	T	Red wine vinegar
1	T	Sugar
1	t	Tomato paste or ketchup
		Salt to taste
		Hot cooked bulgar or hot
		cooked rice
1		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

A Message from our Provider:

“To dyslexic atheist: There is a dog”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 447 Calories From Fat: 160 Total Fat: 18.2g Cholesterol: 78.7mg Sodium: 567.2mg Potassium: 715.6mg Carbohydrates: 51.2g Fiber: 4.5g Sugar: 23.2g Protein: 22.1g