Sweet and savory lamb stuffed dried plums

 

2 tablespoon olive oil

1 small onion, finely diced (about 1 1/2 cup)

1 head garlic, minced (about 2 tablespoon)

1 pound Garden of Eden Farms ground lamb

1 Tbsp honey

8 dried apricots, finely minced (about 6 tablespoons)

1 teaspoon each cinnamon, salt and chili powder

1/2 teaspoon fresh ground black pepper

6 tablespoons each minced parsley and chopped mint

optional but tasty: 3 tablespoons pine nuts, lightly toasted and cooled (toast in a 300 degree oven for 7-8 minutes, until nuts are fragrant and lightly toasted)

36 large, moist dried plums, pitted

 Heat olive oil in a heavy skillet over medium heat. Add onions to skillet and cook, stirring, until onions are golden, about 8 minutes. Add garlic during last 2 minutes of cooking. Add lamb and cook, stirring often, 5-6 minutes. Add honey, apricots, cinnamon, chili powder, salt, and pepper and cook an additional 2 minutes. Add parsley, mint and pine nuts if using, stir to combine, and remove from heat. Once cool, use a small spoon to stuff each prune with about 1 tablespoon meat mixture, packing down the filling with your index finger. Place prunes in a glass baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes. Serve hot or room temperature, as an appetizer or a side dish.  Makes 36.