Title: South African Lamb Pilaf
Categories: African, Lamb, Groundmeat, Rice, Fruit
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 bulgur or
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 bulgur or rice
onto large platter. Top with lamb mixture. Garnish with banana
slices. Sprinkle with peanuts.
