|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
4 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1/2 lb. boneless lean lamb, diced
2 cups water
1/2 cup dried lentils
Salt
1/8 tsp. ground cloves
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/8 tsp. saffron threads
4 hard cooked eggs, chopped
6 prunes, chopped
1 tbsp. raisins, chopped
1 egg, slightly beaten
1 tbsp. sliced almonds
3 tbsp. vegetable oil
Sauce:
4-1/2 tsp. butter
2 onions, finely chopped
1 cup stock or broth
1/3 cup wine vinegar
Juice of 3 lemons
2/3 cup sugar
1 cup reserved cooking liquid
|
Directions:
|
In a large saucepan, combine lamb, water, lentils, 1/2 teaspoon salt, cloves, cardamom, cinnamon and saffron. Simmer 1 hour or until lamb and lentils are tender. Drain, RESERVING cooking liquid.
In blender, process cooked lamb mixture until minced. In a large bowl, combined minced lamb mixture, hard cooked eggs, prunes, raisin, whole egg and almonds. Shape mixture into balls. Heat oil in a large skillet. Add meatballs; cook until browned.
FOR THE SAUCE: Melt butter in a medium saucepan. Add onions; sauté until transparent. Stir in stock or broth, vinegar, lemon juice, sugar and 1 cup reserved cooking liquid. Boil until slightly reduced. Season with salt. Add cooked meatballs; simmer in sauce 5 minutes. Spoon into a shallow serving bowl. Makes 4 servings.
|
Comments from olga
:
|
Best of International Cooking
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
