DALA'MAHSHI

STUFFED BREASTS OF LAMB........

1.Prepare the stuffing ........
Heat a good glug of oil in a pan over a medium heat and add 1 peeled and chopped onion , stir until the onion is softened and slightly coloured .
Now stir in 250 gm of minced beef  cook until the meat is browned .
Stir in 1 and 1/2 tbs of rice and 1 dsp of chia seeds , stir constantly for 4 minutes .
Now it is time to add the spices ...
1 tsp of ground cumin
1 tsp of turmeric
1 cup of water
3 tbs of chopped parsley
1 tsp of salt
1 tsp of cracked black pepper ......
Bring the mixture to the boil , then reduce  heat to a simmer .
Simmer till the water is absorbed .
Remove pan from the heat and add 1/2 cup of chopped walnuts and 1/2 cup of sultanas .
Set aside .

Now let us prepare the lamb breasts .....we will need to fillet the breasts ..remove the ribs and gristle .
Let your knife guide you along the bone ...
Lay your breast fillet out on your bench and pound it with a mallet , this is only to get an evenly sized  piece of breast .
You need to season and salt both sides of your lamb breast with salt and 7 spice mix , rubbing in with your fingers .

Lay the breast of lamb, skin side down and spread the stuffing mixture over the breasts .
Roll and secure with string .Slice the breast in 2 equal portions .
Place your lamb breast rolls in a well sprayed tray ......place in a preheated oven on 180 deg C , and bake until browned on top.

While your lamb breasts are baking , it's high time to prepare the apricot sauce ....
Place 1 and 1/2 cups of  dried apricots in a small saucepan along with the  water they have been soaked in for the last 12 hours along with 2 tbs of sugar .
Bring the mixture to a boil , then reduce the heat...and simmer until the apricots are pulpy .

Remove the roasting pan from the oven and discard the cooking liquids .
Now pour the apricots and their liquid over the lamb breasts and return to the oven and place tray on the lowest rack and cook covered with foil  for 5 hours on 150deg C adding 1/2 cup of water every hour or place in your slow cooker on low for 4.5hours .
Remove string and place on serving plates.
Skim off excess fat  and pour over stuffing and apricot sauce .
The best slow cooked lamb ....melt in your mouth ...cloud like .
Serve over pasta or rice .. with the addition of a few green leaves .
Many thanks to Najat Salloum for help with  the spices and explaining the cooking process .