Stuffed Eggplant and Zucchini with Lamb Ribs

Ingredients

• 1 kg lamb ribs
• Seasonings
• 1.5 kg medium eggplants and zucchinis, hollowed and well washed
• Filling:
• 1 1 1 cups Egyptian (short-grain) rice, washed, soaked for 30 minutes in hot water, and well drained
• 200 g coarsely ground meat (preferably half beef, half lamb, or to taste)
• 1 tsp seven-spice blend (baharat)
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1 tsp dried mint
• 1 tsp black pepper
• 1 tsp safflower
• 2 tbsp ghee (clarified butter)
• Broth:
• 1 kg ripe tomatoes
• 1 tbsp tomato paste
• 5 cups of the ribs' cooking liquid (lamb broth)
• Salt
• 1 tsp seven-spice blend

Method

1. Mix the filling ingredients well and stuff the eggplants and zucchinis, filling them slightly more than halfway.
2. In a pot, place the lamb ribs with the seasonings and brown them on both sides until they are colored — about 10 minutes.
   Timers: 10 min
3. Cover with water and simmer gently until nearly cooked; turn off the heat just before they are fully done.
4. Puree the washed tomatoes in a blender.
5. Add 1 tbsp tomato paste, 5 cups of the ribs' broth, salt and the seven-spice blend to the tomato purée and stir — this sauce will be used later to cook the stuffed vegetables.
6. In a pot, arrange the ribs on the bottom. Then place the stuffed eggplants and zucchinis upright (lengthwise, with the stem/head up) and cover them with the sauce.
7. After it comes to a boil, reduce the heat and simmer for about 45 minutes, checking occasionally.
   Timers: 45 min
8. Strain the broth or sauce and set it aside in a bowl to serve alongside the stuffed vegetables and ribs after you place them on the serving platter.
9. For more tasty zucchini recipes see Kousa Ablama in Tomato Sauce
10. stuffed_with_lamb_ribs #whats_cooking_today