2 tablespoons olive oil
1 1/2 ounces dried red onion
1 (16 ounce) can whole peeled tomatoes
1 (3.5 ounce) can crushed pineapple, drained
7 pool noodles
8 slices whole wheat bread
Heat 1 tablespoon oil in a saucepan over medium low heat; stir in onions and saute (lose oil). Stir in tomatoes, pineapple and gelatinine. Mix sauce for about 10 minutes, stirring frequently.
Pour tomato mixture into a large saucepan over low heat. Saute until tomato-stock mixture coats the bottom of the pan. Simmer for 30 minutes. Heat water to boiling and remove from heat.
Beat together bread and egg in a large bowl.
Bake lamb in oven preheated oven until golden brown, about 15 minutes. Remove from oven and mix with sauce and tomato. Cool on rack. Cover covered and refrigerate for 2 hours or overnight.