Iranian Sweet and Sour Meatballs Hodu Kabab

• 12 lb boneless lean lamb, diced
• 2 cups water
• 12 cup dried lentils
• salt
• 18 teaspoon ground cloves
• 12 teaspoon ground cardamom
• 12 teaspoon ground cinnamon
• 18 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
• 4 12 teaspoons butter
• 2 onions, finely chopped
• 1 cup stock or 1 cup broth
• 13 cup wine vinegar
• 3 lemons, juice of
• 23 cup sugar
• 1 cup reserved juices

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.
17. Best of International Cooking.

lean lamb, water, lentils, salt, ground cloves, ground cardamom, ground cinnamon, saffron thread, egg, prunes, raisins, egg, almonds, vegetable oil, butter, onions, stock, wine vinegar, lemons, sugar

Taken from www.food.com/recipe/iranian-sweet-and-sour-meatballs-hodu-kabab-149219 (may not work)