adapted by Rebecca Rendsburg from The Book of Jewish Food by Claudia Roden
1 large onion, chopped
3-4 tablespoons sunflower oil
1 ½ lbs (750g) Ground Lamb or Ground Beef
1 teaspoon ground dried lime (apparently from Indian and Oriental stores – but I have never used this)
¼ teaspoon ground cloves (or more to taste)
¼ teaspoon allspice (or more to taste)
Salt and pepper
3-4 tablespoons tomato paste
7 oz (200g) dried apricots, soaked in water for ½ hour
3-4 tablespoons currants or raisins
Juice of 1 lemon or to taste
1 teaspoon sugar
1. In a large frying pan, pan fry the onion in oil till golden.
2. With your hands, work the meat into a paste with the dried lime, cloves, allspice, ¾ teaspoon salt, and pepper, and roll into walnut-sized balls. Add them to the pan and cook, turning them to brown them all over.
3. Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water. Simmer for about 25 minutes.
4. Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
This is also a great Pesach recipe – we made this for seder this year and it was a HUGE hit.