South-African Lamb Pilaf
| Yield: | 6 Servings |
| Categories: | African, Wok, Lamb |
| 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 bulgar or hot cooked rice | ||
| 1 | lg | Banana |
| 1/2 | c | Chopped dry-roasted peanuts |
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