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Mahshi - stuffed vegetables

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Course Main Course
Cuisine arabic

Ingredients
  

The lamb breast

  • 500 grams sliced lamb breast
  • 1 Tbsp Ghee
  • 2 Cardamom
  • 2 star Anise
  • 2 Cloves
  • 2 L Boiling water
  • 2 Bay leaves
  • 1 cinnamon stick

Stuffed vegetable mix

  • 500 grams Washed Egyptian rice
  • 250 grams Minced beef
  • 1 Tbsp Tomato paste
  • 2 tbsp olive oil
  • 2 Tbsp Water
  • 2 Finely chopped tomatoes
  • 1 Tbsp Lebanese 7 spice
  • 1 tsp Cinnamon
  • 1 tsp Black pepper
  • 1 Tbsp Sea Salt
  • 3 minced garlic

Layering the vegetables

  • 2 Liter lamb broth
  • 1/2 Tube Tomato paste
  • 10 Minced garlic
  • 1 Tbsp Dry mint
  • 1 Tbsp Sea Salt

Instructions
 

The lamb breast

  • In a pressure cooker pan, start by browning your sliced lamb breast, with a tablespoon of ghee for two minutes on each side.
  • Add all your spices that you see above, followed byboiling water. Pressure cook them for 30 minutes. Once cooked remove the lamb breast and seive the lamb broth from any spices. Keep on the side for later use.

Stuffed vegetables mix

  • In a bowl start adding your washed Egyptian rice. (it’s preferably to use Egyptian rice than any other rice as it hold it self better inside the vegetables as well as the grain is not as large in comparison to Jasmine rice or Basmati rice which will help preventing the vegetables from breaking when cooking).
    Add your meat,your oil, water, tomato pure, your spices, your shopped tomatoes and your minced garlic together and mix through until everything come together.
  • Now wash the vegetables you are using throughly and clean them well. Slice the top of the courgette and carefully hollow out the insides using corer. (You can find this tool on eBay just type Mahshi corer) also using the method shown in the video making sure not to speed up the process to prevent tearing the walls.
    Slice the top part of the pepper and keep the stamp for decoration also make sure to clean all the seeds from the inside and you can do that by tapping the pepper gently on a smooth surface.
  • Stuff the vegetables with the filling, tapping the bottom gently of the courgette and pepper to fill in the gaps. Leave some space at the top to allow the rice to expand.

Layering the vegetables

  • In a deep pot, layer the lamb followed by your stuffed vegetables,packing them tightly to avoid bursting when cooking. Mix the tomato paste with the lamb broth in a bowl. Drizzle over the vegetables. Cover with more water/broth to reach the top level of the pot.
    Place a heat-proof plate on top and press down to hold everything in place. Bring to a simmer over high heat, then turn down to low and cover with a lid. Cook for an hour and 15 minutes.
    After and hour and 15 minutes remove the lid and add the garlic as well as the dry mint, mix it in, cover everything back again and cook for another 15 minutes.
  • Once cooked, let it cool down slightly, carefully remove the vegetables poor out the sauce and serve.