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| South-African Lamb Pilaf Recipe |
Category: Lamb
Rating:
N/A
Servings: 6
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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 medium egg, slightly beaten
1 teaspoon salt
1/2 teaspoon paprika
1/4 cup all-purpose flour
1 oil for deep-frying
1 medium onion, finely chopped
1 tablespoon curry powder
2 tablespoon red wine vinegar
1 tablespoon sugar
1 teaspoon tomato paste or ketchup
1 salt to taste
1 hot cooked bulgar or hot cooked ric; e
1 large banana
1/2 cup chopped dry-roasted peanuts
Cooking 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
Recipe by: HP Books - More Wok Cookery Posted to MC-Recipe Digest V1 #580 by jlangel@juno.com (Jim Angel) on Apr 19, 1997
lamb,african,wok
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