Apricots and prunes stuffed with the kefta

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 Ingredients:

400 g of minced lamb meat

1 chopped onion

20 g butter

2 tbsp. chopped parsley

half teaspoon pepper

1/4 of a teaspoon of nutmeg

1/4 of a teaspoon of pepper of Jamaica.

1 pinch grated orange peel

1 pinch of PuTTY

half teaspoon of salt

1/4 of a teaspoon of cinnamon

80 g of nuts

For the sauce

250 g prunes

250 g of dried apricots

1 chopped onion

80 g of butter

15 cl of broth of lamb or aeu

2 cinnamon sticks

1/4 of a teaspoon of ginger

half teaspoon of salt

1 pinch of Saffron

1 pinch of pepper

2 tbsp. honey

To serve

4 Walnut kernels

  

Preparation:

Go nuts in the hot oven for 3 minutes, rub them with a clean towel to get rid of their skin and crush them.In a skillet over low heat, Brown the onion chopped in the butter.

In a bowl, mix the minced meat with spices, crushed walnuts, parsley and onions Golden to obtain a homogeneous preparation.

To make medium-sized meatballs and reserve.

Fluff the apricots and prunes in the steam for 15 minutes. Pit plums and open the apricots with the tip of a knife. Gently stuff the fruit with kefta meatballs. In a pot on fire soft, Brown onion in melted butter, stirring for 10 minutes.

Arrange fruits on the onion, add the spices and moisten with broth.Cover and cook over low heat until thickened sauce. Serve fruit tossed with sauce and decorated with toasted Walnut kernels.