Ingredients

Apricot Sauce

Soak 1 cup dried apricots in water to cover for 2 hours. Drain the apricots and place them in a food processor or blender and puree. Then, with the motor running, slowly add 3 cups of chicken stock. (Note: I found that 2 cups of chicken stock was sufficient.) Add salt and pepper to taste, transfer to a saucepan and simmer, stirring with a wooden spoon, for 5 minutes.

Kofta

1lb Lamb (Minced)

2 small leeks, cleaned and finely chopped

1 tablespoon uncooked rice

2 eggs

1 tablespoon olive oil

1 tablespoon chopped fresh cilantro

salt & pepper

1 ½ cups chicken stock

flour

2 tablespoons butter or margarine

Method

Mix the ground lamb with the leeks, rice, eggs, oil, cilantro and salt & pepper to taste.

Form balls the size of walnuts.

(If you have a cookie scoop, use this and you will get uniform sized meatballs.)

Place the meatballs in a large saucepan with the chicken stock and simmer for 20 minutes, adding water if necessary.

Drain the meatballs and cool.

Roll the meatballs in flour and melt the butter or margarine in a large skillet.

When the butter is hot, add the meatballs and saute for 5 to 6 minutes, until nicely browned.

Pour the Apricot Sauce on the Kofta and serve.

Cooks Comments and Tips

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