Iranian Sweet and Sour Meatballs (Hodu Kabab)

by olga

Servings: 4 servings

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 threads
4 hard cooked eggs, chopped
6 prunes, chopped
1 Tablespoon raisins, chopped
1 egg, slightly beaten
1 Tablespoon sliced almonds

3 Tablespoons vegetable oil

FOR THE SAUCE:

4 1/2 teaspoons butter
2 onions, finely chopped
1 cup stock or broth
1/3 cup wine vinegar
Juice of 3 lemons
2/3 cup sugar
1 cup reserved cooking liquid

INSTRUCTIONS

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.

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.

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.

CHEF COMMENTS

Best of International Cooking

Tagged: iranian, lamb add tags

Have you made it? What'd you think?

Log in to review this recipe.