• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

« | Main | »

Lamb Kofta with Apricot Sauce

Colette Rossant’s Apricots on the Nile: A Memoir with Recipes is precisely that, a tale of how she grew up with her grandparents in Egypt, interspersed with recipes for the foods of her youth. The story is charming and sad, about a little girl abandoned by her flaky mother and then reclaimed against her wishes as a teenager. The recipes are pure temptation.

Kofta are basically meatballs. I usually make my meatballs with bread soaked in milk in them to soften the texture, but here rice serves the same purpose. The apricot sauce is not so overwhelmingly sweet as you might think, as it consists mostly of lamby chicken stock, and is made smoky and sharper by the addition of ground chipotle.

Colette Rossant wrote that her version of this dish was served at the many family weddings she attended as a child. That sounds a lot better than the finger foods I’m used to seeing at weddings here in the U.S.!

Lamb Kofta with Apricot Sauce
(adapted from Apricots on the Nile: A Memoir with Recipes by Colette Rossant)
For the meatballs
1 1/ lbs. ground lamb
2 large leeks, white and light green parts only, finely chopped
3 eggs
1 1/2 tbsp uncooked rice (I use basmati)
1 1/2 tbsp olive oil
1 1/2 tbsp fresh cilantro, chopped
1 tbsp fresh mint leaves, chopped
Salt and pepper to taste
2 1/2 C chicken stock for simmering
Flour and oil for browning
For the sauce
6 oz. dried apricots
10 largish garlic cloves, roughly chopped
1 tbsp ground coriander
1 tbsp olive oil
2 1/2 C chicken stock (re-use the stock from simmering the meatballs, bits of meat and all)
Salt and pepper to taste
Ground chipotle to taste

Mix together all the meatball ingredients (except for the chicken stock, and the flour and oil for browning). Form into walnut-sized balls. Simmer in the chicken stock for 20 minutes.

While the meatballs are simmering, start to create the sauce. Boil the dried apricots in water until they’re soft. Add all sauce ingredients (except for the chicken stock) to a blender and blend until smooth.

Remove the meatballs from the stock with a slotted spoon, drain, and allow to cool to room temperature. Cover in flour and sear in olive oil until nicely browned on all sides.

Take the chicken stock in which you simmered the meatballs and skim off as much fat as you can before adding it to the blender with the rest of the sauce ingredients. (There won’t be very much, but I’m fairly fastidious about de-fatting.) It will probably have bits of meatball still in it, as they tend to fall apart a bit when simmered. Don’t worry, just throw those in, too. Blend until smooth.

Taste the sauce and adjust the seasoning as necessary. It should be sweet and meaty and smoky from the chipotle.

Serve and enjoy.

Post a comment

You can leave a response, or trackback from your own site.

6 Responses to “Lamb Kofta with Apricot Sauce”

  1. Vanessa says:

    you say you’re giving photography lessons? Sign me up!
    OK, I know you didn’t say that but you should :)

  2. Ooooh, I missed so many good food on your site…will have to catch up and “devour” each and everyone of them.

  3. rob says:

    Oh, that sounds good. I must say I’m surprised at the addition of chipotle. I wouldn’t think that’s an ingredient used in Egyptian food. Do you know if it’s used as a substitute for something else? Nonetheless, lamb and apricot sounds like a great mix of sweet and umami, plus I’m a big fan of kofta. They are the perfect way to stuff a sandwich.

  4. Danielle says:

    Vanessa – I will, if you really want me to.

    RM – But it sounds like you’ve been having a great trip!

    rob – Oh, the chipotle wasn’t in the original recipe. Like I said, this is my version, adapted from her recipe. I thought it improved the sauce, is all.

  5. [...] (Pancakes Stuffed with Meat Stew) Kabocha Beef Tagine with Chickpeas and Preserved Lemon Lamb Kofta with Apricot sauce Lamb Tagine with Apricots, Dates, and Yams Lamb Tagine with Pearl Onions, Dates, and Sugar Snap [...]

  6. Lucy says:

    This recipe was fabulous. Wouldn’t change a thing.

Leave a Reply

March 2007
« Feb   Apr »