Title: Shami Gondhi (Ground Lamb Balls in Prune Sauc
Categories: Lamb Meat Israel Jewish Persian
Yield: 1 Servings

LAMB BALLS
1	lb	Ground lamb
2	md	(1 cup) onions, chopped
3		Carrots, grated
2	c	Ground toasted chick-peas
		Flour (nachochi)
1	ts	Salt
1/4	ts	Pepper
1/2	ts	Ground cardamom
1/4	ts	Ground turmeric
1/2	ts	Baking soda
2		Or 3 Tbsps water, cold
SAUCE
1	c	Dried apricots (aloo bukhara OR
1		Cup, medium golden or black prunes
4	c	Water
2	tb	Corn oil
1	md	(1/2 cup) onion, chopped
1/4	ts	Ground cardamom
1/8	ts	Pepper
1/2	ts	Salt
1/8	ts	Ground turmeric

This fine preparation shows its Persian heritage by use of carrot and cardamon in meat, by use of toasted chick-pea flour & whole colored w/turmeric. All this is a strong sauce strengthened w/prunes, either golden or black.

1. Mix lamb ball ingreds together into a manageable consistency, using as much water as necessary. Prepare round balls 2-inches in diameter. Set aside. This step may be done several hrs in advance & lamb balls refrigerated. Makes 20 balls.

2. Soak apricots or prunes in water for 1 hr. Bring to a boil in a large saucepan & cook over low heat for 10 mins.

3. Heat oil in a skillet, add onion, & stir-fry over moderate heat for 2 mins. Add onions to prune sauce w/ cardamom, pepper, salt, & turmeric. Bring to a simmer & carefully add lamb balls, one at a time, to pan, cover, & cook over low heat for 20 mins. This makes a generous amount of sauce or broth. Serve everything together in a soup dish. Serves 6 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

previous

next