South African Lamb Pilaff RecipeOrigin: South Africa Period: Traditional |
Ingredients
180g dried apples 
South African Lamb Pilaff Preparation:Method:Combine the apples, prunes, apricots and raisins together in a large bowl. Add the orange juice and water and leave to stand at room temperature for 2 hours. Meanwhile, combine the lamb, breadcrumbs, milk, egg, salt and paprika. Mix together and shape into 3cm balls. Roll the meatballs in flour. Shake-off the excess and deep-fry in a hot wok containing 4cm depth of oil in the centre. Fry the meatballs, a few at a time, in the hot oil until lightly browned on all sides (about 4 minutes). Drain on paper towels and set aside then pour all but 2 tbsp oil from the wok, add the onions and stir-fry for a minute. Reduce the heat to low and stir-in the curry powder, frying until fragrant (about 2 minutes). Add the soaked fruit and 240ml of the soaking liquid along with the vinegar, sugar and tomato paste then stir-in the vinegar and sugar. Add the cooked meatballs, making sure they're pushed down into the liquid. Keep stirring until the liquid thickens (about 3 minutes) then season with salt and pepper. Serve on a bed of rice or bulgur wheat, garnished with banana slices and chopped dry-roasted peanuts. |
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