Dala’Mahshi. ( dala ma shi ) STUFFED LAMB BREAST

For this dish you will need to order 2 lamb breast fillets from your local butcher along with 250 gm of beef mince . Preheat your oven to 180 deg C . PREPARE THE STUFFING . Heat your oiled pan ( 2 tbs of canola oil/ rice bran oil ) and add 1 chopped red onion and cook util onion softens . Now stir in 250 gm of minced beef , cook until the mince colours . Stir in 1 and 1/2 tbs of rice and 1 dsp of chia seeds . Stir constantly for 3 minutes . Add 1 tsp of ground cumin , 1 tsp of ground tumeric , 1 cup of water . Season with cracked pepper . Bring the mix to the boil and reduce heat to a simmer and allow water to be absorbed . Add 3/4 cup mix of dried fruit and pine nuts . Set aside . PREPARE THE LAMB BREAST . Lay the breast fillet out , use a mallet to flatten out any thick pieces . Season the breasts back and front with a little salt , Moroccan spice mix / 7 spice mix . Divide and spread the stuffing over the breasts . Roll up the breasts and tie with cooking twine ,' but' the ends with scrunched up baking paper. Spray your baking pan and the rolled breasts . Place breasts in the pan and bake in the preheated oven until golden , about 90 minutes Remove the breasts from the oven and discard the liquid from the tray . Brush the breasts with a well mixed and loose apricot jam . Replace the glazed breasts in the oven and increase the heat to 200deg C . Roast until the lamb rolls are glazed and golden about 10 minutes . Serve with rice, pasta or mashed potatoes .