Stuffed Grape Leaves with Lamb Tongue
Ingredients
- 1 jar grape leaves
- 10 small zucchinis
For boiling
- 6 lamb tongues
- 1 onion quartered
- 2 bay leaves
- 1 cinnamon stick
- 10 cardamom pods
- 1 teaspoon salt
Stuffing
- 3 cups rice
- 250 grams ground meat
- 1 large onion chopped
- 1/2 cup corn oil
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mixed spices
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 2 large onions sliced
- 2 large tomatoes sliced
Broth
- 1/2 cup tomato paste
- 4 cups water
- 2 tablespoons melted ghee or oil
Preparation
Boil the lamb tongues with the onion, bay leaves, cinnamon stick, cardamom pods, and salt until tender.
In a bowl, mix the rice, ground meat, chopped onion, corn oil, salt, black pepper, mixed spices, cinnamon, and turmeric to make the stuffing.
Stuff the grape leaves and small zucchinis with the prepared stuffing mixture.
In a large pot, layer the sliced onions and sliced tomatoes at the bottom.
Arrange the stuffed grape leaves and zucchinis on top of the layered vegetables.
Prepare the broth by combining the tomato paste, water, and melted ghee or oil.
Pour the broth over the arranged stuffed items in the pot.
Cover and cook over low heat until the rice is fully cooked and the flavors are well absorbed, typically for about 45-60 minutes.
