South African Lamb Pilaff

Ingredients:

180g dried apples
80g pitted prunes
60g dried apricots, chopped
80g raisins
120ml orange juice
240ml hot water
450g ground lamb
80g dry breadcrumbs
60ml milk
1 egg, slightly beaten
1 tsp salt
1/2 tsp paprika
50g plain flour
oil for deep frying
1 medium onion, chopped
1 tbsp South African Curry Powder
2 tbsp red wine vinegar
1 tbsp sugar
1 tsp tomato paste

Method:

Combine the apples, prunes, apricots and raisins together in a large bowl. Add the orange juice and water and leave to stand at room temperature for 2 hours. Meanwhile, combine the lamb, breadcrumbs, milk, egg, salt and paprika. Mix together and shape into 3cm balls. Roll the meatballs in flour. Shake-off the excess and deep-fry in a hot wok containing 4cm depth of oil in the centre.

Fry the meatballs, a few at a time, in the hot oil until lightly browned on all sides (about 4 minutes). Drain on paper towels and set aside then pour all but 2 tbsp oil from the wok, add the onions and stir-fry for a minute. Reduce the heat to low and stir-in the curry powder, frying until fragrant (about 2 minutes). Add the soaked fruit and 240ml of the soaking liquid along with the vinegar, sugar and tomato paste then stir-in the vinegar and sugar. Add the cooked meatballs, making sure they're pushed down into the liquid. Keep stirring until the liquid thickens (about 3 minutes) then season with salt and pepper.

Serve on a bed of rice or bulgur wheat, garnished with banana slices and chopped dry-roasted peanuts.