Upside-down grape leaves and lamb chops

Upside-down grape leaves and lamb chops 

Ingredients / for lamb chops

3 Tablespoons olive oil 

1/2 kilo lamb chops 

For grape leaves

1 jar grape leaves 

2 cup medium grain rice (Egyptian rice)

1 large onion, chopped

1/2 cup parsley leaves, chopped

1/4 cup chopped dill, chopped

2 large tomatoes, chopped

4 tablespoons tomato paste

1/2 teaspoon chili pepper(optional)

1 teaspoon ground spices (cumin,mint,nutmeg)

4 Tablespoons olive oil 

2 cups hot chicken stock 

1/4 cup lemon juice 

sliced tomato and lemon wedges for garnish 

Method

- Heat oil in a saucepan over a medium heat, brown lamb chops for few minutes, season with salt and pepper and set aside. 

- Rinse grape leaves and drain. 

- Wash rice, rinse and drain, add onion, herbs, tomato, 2 spoon of tomato paste.

- Season mixture with salt, pepper and other spices, add 2 spoons of oil and mix.

- Lay grape leaf flat on a plate (shiny side down).

- Place about one to two teaspoon of the rice mixture near bottom of the leaf (stem end), the amount of stuffing will depend on the size of the leaves.

- Press stuffing into a small sausage-like shape.

- Fold the sides of the leaf over the filling toward the center, and then roll up firmly but not too tight into a cylinder shape. 

- Line bottom with lamb chops.

- Layer rolled leaves in the pot in circular way.

- Mix 2 cups of stock with lemon juice, oil and remaining tomato paste, season with salt and pepper.

- Add the liquid mixture to the pot; place a heatproof plate on top.

- Cook over medium high heat until boiling, cover, reduce heat and simmer for about 35 to 45 minutes or until leaves are tender.

- Let cool before serving and garnish with sliced tomato and lemon wedges.

تصنيف : Cooking