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Iranian Lamb

Discussion in 'Issues Around the World' started by ditch, Jan 13, 2003.

  1. ditch

    ditch Downunder Member

    A bit time consuming but worth it and great on a cold night.
    Meatballs with Fruit & Nuts or Motanjen Khoreshe as its called in Iran.

    500gm minced lamb
    1 onion finely chopped
    1/4 teaspoon of salt
    freshly ground black pepper
    4 tablespoons of oil
    2 cups beef broth
    1/4 cup yellow split peas, soaked overnight and drained
    1 cup combined pistachios and almonds
    250 gms [1/2 pound] combined dried apricots and prunes,

    In a bowl combine lamb, onion, salt and pepper. Form small meatballs and saute in oil until browned on all sides. Drain off fat and add broth and split peas and bring to the boil. Lower heat, cover and simmer 30 minutes. Manwhile, heat remaining oil and saute the nuts and dried fruits until lightly browned. Add these ingredients to meatballs and simmer uncovered for about 20 minutes.
    Serve on rice and top with yoghurt.

    Enjoy. :love:
  2. mikepd

    mikepd Veteran Member

    That is a great recipe! Here is a slightly different version. It makes 6-8 servings and instead of fresh basmati rice or bulgur wheat, I use a packaged couscous product according to directions. I add pine nuts as a garnish instead of Sumac (which I *think* you can be allergic to). You can get pine nuts, mint and the other spices in any good supermarket.

    Lamb Meatballs

    Yield: 6


    3/4 cup Fine ground bulgur wheat
    2 cup Boiling water

    ----------------- THE MEATBALLS ----------------
    2 lb Fine ground lamb stew meat
    1/2 cup Finely chopped yellow onion
    1/2 cup Pine nuts
    3 tbl Olive oil
    2 x Eggs beaten
    1 tsp Ground coriander
    2 tsp Ground cumin
    3 tbl Lemon juice
    2 tbl Chopped fresh dill
    1 tbl Chopped fresh mint
    1/2 tsp Salt or to taste
    Freshly-ground black pepper to taste

    ----------------- THE SAUCE ----------------
    2 tbl Olive oil
    1 med Yellow onion peeled and sliced
    2 pt Yogurt
    4 tbl Cornstarch
    2 tbl Cold water
    Salt to taste

    ----------------- THE RICE ----------------
    1 1/2 cup Basmati rice
    3 cup Water
    1 tsp Salt or to taste

    ----------------- GARNISH ----------------
    Sumac, to taste see * Note
    Chopped fresh parsley

    * Note: A herb grown in the Middle East; burgundy or rust in color and has a wonderful tangy flavor.

    In a small bowl allow the bulgur to soak in the boiling water 1/2 hour. Drain well.

    The Meatballs: In a large bowl combine the meatball ingredients, including the drained bulgur, and mix very well. Form into 1 1/2-inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs.) Bake 20 minutes in a pre-heated 375 degree oven, or until just cooked through.

    The Sauce: Heat a frying pan and add the oil and the onion. Saut until tender but do not brown. In a small saucepan heat the yogurt to a gentle simmer, stirring regularly. Mix the cornstarch and water together until lump-free. Whisk the cornstarch mixture into the heated yogurt and stir until smooth and thickened. Add the sauted onion and salt to taste to the yogurt. Set the sauce aside and keep it warm.

    The Rice: In a small pot bring the rice, water and salt to a boil. Cover and simmer 15 minutes.

    To Serve: Spread the rice over a large platter. Top with the meatballs and sauce. Garnish with the pine nuts and chopped parsley. This recipe serves 6 to 8.
  3. ditch

    ditch Downunder Member

    Thats a gret sounding variation Mike. Couscous is something we've tried as an alternative to rice and it works well.
  4. mikepd

    mikepd Veteran Member

    I like to think of it as a change of pace from Swedish meatballs and noodles. The dish has a tangy flavor and is quite good. Couscous is something I had over in Morocco and is just fantastic, imo.

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