LAMB DOLMA

Preparation time: 25 mins      Cooking time: 45 mins

INGREDIENTS:   serves 2-3

2  baby marrow
2  aubergine, small
2  yellow pepper
2  yellow squash
1  Juice of lemon mixed with 1 litre of water
For the stuffing, mix together
40g  Egyptian rice, washed and soaked for 15 minutes
10g  salt
10g  mixed Arabic spices
30g  ghee
50g  lamb mince
50g  red onion, diced
20g  vine leaves
For the vegetable layer
2  potatoes, sliced
25g  fresh mint
200g  tomato, diced
2  onions, sliced
25g  tomato paste
20g  garlic, minced
100ml  lamb stock

Method:

• Core vegetables until they are hollow ensuring a strong shell remains.Soak in lemon water to prevent discolouration.
• Mix stuffing ingredients and pack into vegetables shells.
• Grease a large cooking pot and arrange potatoes, mint, tomatoes and onion at the base. Sit the stuffed vegetables on top. Stir tomato paste and garlic into lamb stock, season and pour over the vegetables.
• Cover with a tight-fitting lid and cook for 45 minutes or so at a low temperature until the vegetables are cooked.