MMMMM----- Recipe via Meal-Master (tm) v8.06

      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.

  Recipe by: More Wok Cookery
  From: Jim Angel

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