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