1. Heat the saffron on a tava till crisp. Steep in 1 cup of hot water.
2. Mix the mince with the garlic-ginger paste, black pepper and salt to taste. Add one finely chopped onion and half the coriander and mint. Soak the bread slices for five minutes in water. Then crush the bread and pulp it and squeeze all the water out. Add saffron. Mix it in the mince alongwith the three beaten eggs. Taste for salt.
3. Wet your hands and make tiny meatballs. First try to fry one in hot oil. In case it disintegrates add an extra egg.
4. Fry the whole lot of meatballs in small batches, in hot oil and set aside.
5. Take a saucepan and pour half cup of oil in which the meatballs had been fried. Chop the remaining onions and place in the saucepan and cook till soft.
6. Chop the tomatoes finely or grind them in a mixer and add to the onion alongwith finely chopped apricots, the garlic slices, coriander and fresh mint, and cook till you get a thick gravy. Add the Kashmiri chillies. Cook over a slow fire for 10 minutes. Toss in the meatballs.
7. Line a dish with orange slices and lettuce leaves and place the meatballs in the centre with the apricot gravy.
8. Serve with hot rotlis.