South-African Lamb Pilaf

South-African Lamb Pilaf Ingredients

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

Instructions for South-African Lamb Pilaf

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

Main Ingredient: LambCuisine: African

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