Iranian Sweet and Sour Meatballs Hodu Kabab |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Sweetly spiced lamb with lentils, eggs, prunes, raisins and a touch of almonds in a sweet and sour sauce. Ingredients:
1/2 lb boneless lean lamb, diced |
2 cups water |
1/2 cup dried lentils |
salt |
1/8 teaspoon ground cloves |
1/2 teaspoon ground cardamom |
1/2 teaspoon ground cinnamon |
1/8 teaspoon saffron thread |
4 hardboiled egg, chopped |
6 prunes, chopped |
1 tablespoon raisins, chopped |
1 egg, slightly beaten |
1 tablespoon sliced almonds |
3 tablespoons vegetable oil |
4 1/2 teaspoons butter |
2 onions, finely chopped |
1 cup stock or 1 cup broth |
1/3 cup wine vinegar |
3 lemons, juice of |
2/3 cup sugar |
1 cup reserved juices |
Directions:
1. 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.
2. 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.
3. 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.
4. Best of International Cooking.
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