Iranian Sweet and Sour Meatballs (Hodu Kabab)
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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
1-1/2 tbsp. | butter | 2 | onions, finely chopped | 1 cup | stock or | | broth | 1/3 cup | wine vinegar | 3 | lemons | 2/3 cup | sugar | 1 cup | reserved cooking liquid |
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Instructions
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.
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