Motanjen Khoreshe

If you'd like something out-of-the ordinary in meatballs, try these iranian ones, made with lamb.

In a bowl combine the lamb , onion , salt and pepper.

Form small meatballs with your hands and saut in 2 tbs oil in a skillet over medium-high heat until nicely browned on all sides.

Add the broth and split peas and bring to a boil.

Lower the heat to low , cover and simmer 40 minutes.

Meanwhile , heat 2 t oil in smaller skillet and saut the nuts and fruits until lightly browned.

After meatballs have simmered 40 minutes , add the nuts and fruits to the meatballs and simmer , uncovered , 40 minutes more.

Transfer to a serving dish and serve with rice.

lean lamb fillets, onion, salt, pepper, oil, beef broth, split peas, almonds, dried apricot, prune