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Lamb steaks with Fruity Rice Stuffing

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1.5Kg boneless lamb leg, sliced into thick steaks
1/2 cup of dry white wine
1/3 cup sliced onions
2 tbps vegetable oil
3 cups of cooked rice
1/2 cup of chopped apricots or prunes
1 cup of diced green apple
1 tablespoon of fresh lemon juice
1/2 cup of sunflower seeds
 
1 cup of water
apple sections for garnish
salt and pepper
 
NB. Items in bold are available from all MF outlets 
 
With a sharp knife cut through the tickness of the lamb steaks to create a cavity. Heat pressure cooker; add oil and brown pieces of lamb on both sides over medium heat. Remove lamb, sprinkle both sides with salt and pepper.
 
In a bowl combine rice, apricots or prunes, diced apple, onions, lemon juice, sunflower seeds and a desired amount of salt and pepper.
 
Fill each lamb cavity with the rice mixture and place once again in the pressure cooker next to each other, cavity side up.
 
Pour wine and water down side of pressure cooker, not over lamb and rice; close cover securely and place pressure regulator on vent pipe. Cook for 12 minutes.
 
Cool cooker at once. Carefully remove stuffed lamb steaks to heated plates; pour a little remaining liquid over each. Garnish with apple sections.
 
Serves 4
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