Iranian Sweet and Sour Meatballs (Hodu Kabab)

• 1/2 lb. boneless lean lamb, diced
• 2 cups water
• 1/2 cup dried lentils
• Salt
• 1/8 tsp. ground cloves
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• 1/8 tsp. saffron threads
• 4 hard cooked eggs, chopped
• 6 prunes, chopped
• 1 tbsp. raisins, chopped
• 1 egg, slightly beaten
• 1 tbsp. sliced almonds
• 3 tbsp. vegetable oil
• 1-1/2 tbsp. butter
• 2 onions, finely chopped
• 1 cup stock
• broth
• 1/3 cup wine vinegar
• 3 lemons
• 2/3 cup sugar
• 1 cup reserved cooking liquid

1. In a large saucepan, combine lamb, water, lentils, 1/2 teaspoon salt, cloves, cardamom, cinnamon and saffron.
2. Simmer 1 hour or until lamb and lentils are tender.
3. Drain, RESERVING cooking liquid.
4. In blender, process cooked lamb mixture until minced.
5. In a large bowl, combined minced lamb mixture, hard cooked eggs, prunes, raisin, whole egg and almonds.
6. Shape mixture into balls.
7. Heat oil in a large skillet.
8. Add meatballs; cook until browned.
9. FOR THE SAUCE: Melt butter in a medium saucepan.
10. Add onions; saute until transparent.
11. Stir in stock or broth, vinegar, lemon juice, sugar and 1 cup reserved cooking liquid.
12. Boil until slightly reduced.
13. Season with salt.
14. Add cooked meatballs; simmer in sauce 5 minutes.
15. Spoon into a shallow serving bowl.
16. Makes 4 servings.

boneless lean lamb, water, dried lentils, salt, ground cloves, ground cardamom, ground cinnamon, saffron threads, eggs, prunes, raisins, egg, almonds, vegetable oil, butter, onions, stock, broth, wine vinegar, lemons, sugar, liquid

Taken from www.foodgeeks.com/recipes/20076 (may not work)