Tuesday, March 30, 2010

Kousa Mahsi with Rice and Lamb in a Tomato Sauce

This dish is going back to basics...."Old school style!"  A dear friend of mine has been craving and asking for this delicious dish!.....without further Ado, KOUSA MAHSHI ( stuffed marrows/zucchini).....This is for you...Brad! Enjoy!


15 medium size Kousa (marrow squash)
1 LB. ground Lamb
2 cups Long grain rice or Basmati Rice (my preference)
4 cups water
1/2 cup tomato paste
1 cup Chicken broth
2 TB. salt
1 TB. black pepper
1/2 ts cumin
1/2 ts allspice
1/2 ts Accent
4 cloves crushed garlic
1/2 cup dried crushed mint
1 cup Extra virgin olive oil


Add 4 cups water
1/2 cup tomato paste
1/4 cup E.V.O.O
1TB salt
2 TB black pepper
1/2 ts Accent
1/2 ts cumin
1/2 ts allspice
1 cup chicken broth
1 bay leaves

Mix all the ingredients in a pot on HIGH heat and bring to a boil. Then, let simmer for 30 minutes uncovered.

FOR THE KOUSA (marrow squash)
Scrub marrows well. Hollow/crave the marrows/Kousa out from one end (small end) with apple corer or small spoon. Soak the rice in water for 20 mins. Mix the rice, lamb and seasonings together. Stuff squash three-quarters full (rice will expand;over stuffing will result in thee Explosion of the Kousa). Lay several meat bones on bottom of a large pot. Arrange stuffed marrows in layers over bones. Pour the finished Tomato sauce over the Pot with Kousa. Cover the pot and simmer for an hour, or until squash is tender. Uncover and simmer to thicken sauce.

Place a saute pan with 1/4 cup of E.V.O.O on HIGH heat. Once the oil is hot flash fry 3-4 crushed cloves of garlic.Quickly pour over the top of the Kousa with 1/2 cup dried crushed mint. Allow to simmer a few minutes more.

Once the Kousa/marrows are tender serve in a Plate top with the Tomato Sauce!

Wednesday, March 10, 2010

Lamb Shank with Navy Beans over Basmati Rice

I decided to go back to my roots and cook up some delicious and oooooh so tender.....LAMB. Lamb....lamb...lamb....lamb...lamb and more.........LAMB! My girls just absolutely LOVE lamb. They especially loved this delicious and oooooooooooh so flavorful dish!

Ingredients needed:

2 Lamb Shanks
Mirepoix (1 carrot, 1 celery and 1/2 white onion)
2 Bay Leaves
1 teaspoon Black Pepper
8 cups water
2 cups Basmati Rice
1 large can of whole tomatoes
2 Cloves garlic
1 Tablespoon chicken base
1/2 teaspoon 7 season spice
1/2 teaspoon cumin
2 Tablespoon Black Pepper
2 -3 Tablespoon Sea Salt
1/4 cup E.V.O.O

Let's get started...
First, boil the Lamb Shanks in a large pot with 8 cups of water on HIGH. Add the mirepoix, bay leaves, and 1 Tablespoon Black Pepper and E.V.O.O. Bring to a boil. Let the lamb cook on MED-HIGH for about  4 hrs....skim the fat/grease off the top as it's cooking. (the stock will reduce so add 1-2 cups of water as needed)

Second, Strain the the lamb stock. Place the stock , shanks and bay leaves back into the pot. Take the mirepoix and puree in a food processor with a little water. Puree the can of whole peeled tomatoes. Rinse the Lima and Navy beans. Small dice 1 carrot and 1 celery. Combine all the above ingredients with cumin, black pepper, 7 season spice and sea salt to the pot. Bring to a boil and then let simmer for 2-3 hours (skimming any/or all impurities) or until beans are tender. Once the beans are tender.. flash fry 2 cloves of garlic with E.V.O.O and pour over the pot let simmer for 5-15 mins.

Third, Take 2 cups of Basmati Rice, 3 cups of water 1 Tablespoon of chicken base and a heavy splash of E.V.O.O. Cook on HIGH uncovered until the water reduces by half. Then, cover tightly and let it cook on LOW for about 10 mins or until rice is tender.

Grab a plate add some rice top with Lamb and  beans sqeeuze a bit of lemon over it and sparkle with chopped parsley! Enoy!


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