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.
- 1 pound of ground lamb
- 2 small leeks, cleaned and finely chopped
- 1 tablespoon raw rice
- 2 eggs
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh cilantro
- salt & pepper
- 1 ½ cups chicken stock
- 2 tablespoons butter or margarine
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. Makes 4 main dish servings. This recipe may also be served as an appetizer (mezze) or used as a filling for a pita sandwich with salad greens.