Meats Recipes - Koftech Berenji

Ingredients                                        

• 75 g/3 oz/1/2 cup yellow split peas, soaked

• 225 g/8 oz/1 cup long-grain rice

• 2 onions, grated

• 15 ml/1 tbsp groundnut (peanut) oil

• 750 g/6 cups minced (ground) lamb

• 15 ml/1 tbsp chopped parsley

• 15 ml/1 tbsp chopped dill (dill weed)

• 2.5 ml/1/2 tsp crushed dried rosemary

• 2 eggs, beaten

• Salt and freshly ground black  pepper

• 75 g/3 oz/1/2 cup ready-to-eat prunes, stoned (pitted)

• 50 g/2 oz/1/4 cup pine nuts

• 600 ml/1 pt/2 1/2 cups lamb stock

• 50 g/2 oz/1/4 cup tomato puree (paste)

• 30 ml/2 tbsp malt vinegar

• 15 ml/1 tbsp granulated sugar

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Method:

1. Boil the soaked peas in plenty of water until tender. Drain. In a separate pan, cook the rice in plenty of boiling salted water until just tender. Drain, rinse with cold water and drain again.

2. Fry (sauté) half the onion in the oil until lightly golden. Put to one side. Mix the rice, split peas and minced meat. Add the herbs and work in well.

3. Mix in the remaining onion, the eggs and a little salt and pepper. Knead until thoroughly mixed.

4. Take large spoonfuls of the mixture and flatten. Put a prune and a few pine nuts in the centre of each and shape the mixture around to form a small ball.

5. Bring the stock to the boil in a saucepan. Drop the balls into the stock a few at a time and cook until they rise to the surface.

6. Remove with a draining spoon. Repeat until all the balls are cooked. Stir the tomato puree into the remaining cooking liquid and add the vinegar and sugar.

7. Bring to the boil, taste and re-season if necessary. Return the meatballs to the sauce and heat through for 5 minutes.