Dala’ Mahshi
This is an old family favorite which I recommend if you don’t mind taking time and trouble. You may substitute for the apricot sauce a sauce made with sour cherries. Serve with extra stuffing.
Recipe information
Yield
serves 6-8
Ingredients
For the Stuffing and Side Dish
Preparation
Step 1
Ask the butcher to chine the meat and to cut a pouch between the skin and the ribs—or do the latter yourself with a long, sharp knife.
Step 2
Prepare the stuffing. In a large saucepan, fry the onions in the oil until golden. Add the ground beef and fry, crushing and turning it over with a spoon, until browned. Stir in the rice, add parsley, salt, and pepper, and mix well. Pour in 3 1/4 cups water. Cover the pan and simmer undisturbed over low heat for 20 minutes, or until the water has been absorbed and the rice is tender but still firm. Let it cool, then mix in the nuts and, if you wish, the currants.
Step 3
Stuff the pouches with the rice mixture, and put the extra stuffing in an oven dish, covered with foil. Rub the breasts with oil, salt, and pepper, and put them in a roasting pan. Set uncovered in an oven preheated to 425°F, then reduce immediately to 325°F and roast for about 1 hour, or until the meat is well cooked and browned on the outside. Put the extra stuffing in for the last 20 minutes to heat through.
Step 4
Put the apricots in a small pan with enough of their soaking water to cover. Bring to the boil and simmer, uncovered, for about 20 minutes, until the apricots are very soft and the liquid is reduced. If you like, blend to a cream in the food processor.
Step 5
A few minutes before serving, pour off the excess fat from the roasting pan. Turn the oven up to 450°F. Pour the apricot sauce over the lamb and glaze in the oven for 5 to 7 minutes. Do not leave in the oven too long, as the apricots burn easily.
Variations
Step 6
Instead of roasting, the stuffed breasts may be braised on top of the stove. First they are seared in hot butter or oil until browned all over, then the apricots and their water are added, and the lamb is simmered gently for about 1 hour, or until it is very tender and the sauce is reduced. The breasts must be turned over and water added as required.
Step 7
Make a sauce with 1/2 pound pitted dried sour cherries instead of the apricots.
