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Combine Lamb, Leeks, Rice, Eggs, Olive Oil, Cilantro, Salt And Pepper. From Into Walnut Sized Meatballs. Simmer In 2 Cups Stock For 20 Minutes. Remove And Allow To Cool. Reserve Liquid. Roll Meatballs In Flour And Saute In Butter Until Browned About 6 Minutes. Drain The Apricots After 2 Hours In The Water And Place In Food Processor. Puree With Garlic, Coriander And Olive Oil. Add The Reserved Stock In A Thin Stream Along With The Other 1 Cup Of Stock. Transfer To A Saucepan, Season With Salt And Pepper And Simmer For 5 Minutes. Add Meatballs And Simmer For Another 5 Minutes And Serve Over Rice.
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