Iranian Sweet and Sour Meatballs Hodu Kabab
- Ready In:
- 35mins
- Ingredients:
- 21
- Serves:
-
4
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
-
FOR THE SAUCE
- 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
- 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.
- Best of International Cooking.
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RECIPE SUBMITTED BY
Olha7397
Canada