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Description Edit

Ingredients Edit


Directions Edit

  1. 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.)
  2. 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.
  3. 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.
  4. Pour the apricot Sauce on the Kofta and serve. Makes 4 main dish servings.

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