Curried Lamb Meatballs With Fruit
|Lean ground lamb||1 1⁄2 Pound|
|Dry bread crumbs||3 Tablespoon|
|Salad oil||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Curry powder||1 Tablespoon|
|Canned sliced tomatoes||14 1⁄2 Ounce|
|Red wine vinegar||2 Tablespoon|
|Apricot jam||1 Tablespoon|
|Green tipped bananas||2|
|Steamed rice||3 Cup (48 tbs), served hot|
For meatballs, mix together the ground meat, egg, crumbs, and salt; shape into 1 1/4-inch balls.
Heat oil in a large frying pan over medium-high heat, add meatballs, and saute until browned on all' sides, turning frequently.
Push to the sides of the pan.
Add onion and garlic and saute for 3 to 4 minutes.
Add curry powder and saute 1 minute, stirring.
Stir in tomatoes, apple, vinegar, and jam.
Cover and simmer 30 minutes.Peel and slice bananas on the diagonal.
In another pan, over medium-high heat, quickly saute the bananas in butter on all sides, just until glazed.
Mound rice in the center of a rimmed serving plate and surround with meatballs and sauce.
Garnish with sauteed bananas.