Dolma Iraqi bi Lahm (Iraqi Stuffed Vegetables with Rice and Lamb)
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Ingredients
- 350 g lamb mince
- 2 mixed peppers
- 2 courgettes
- 150 g basmati rice
- 2 tbsp tomato puree
- 1 tbsp tamarind paste
- 1 onion, finely chopped
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 468 kcal
- Protein
- 21.9 g
- Carbohydrate
- 41.5 g
- of which sugars
- 9.5 g
- Fat
- 23.5 g
- of which saturates
- 8.2 g
- Fibre
- 3.9 g
- Salt
- 0.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve the peppers and courgettes, scooping out seeds and centres to make shells. Cook the rice in boiling water for 8 minutes until half-cooked, then drain.
- 2
Mix the lamb mince with the rice, onion and a third of the tomato puree, and season well.
- 3
Pack the mixture into the pepper and courgette shells and arrange snugly in a wide pot.
- 4
Mix the remaining tomato puree and the tamarind paste with 400ml water and the oil, and pour around the vegetables.
- 5
Cover and simmer gently for 40-45 minutes until the vegetables are tender and the filling is cooked through with no pink remaining.
- 6
Serve with the tomato-tamarind sauce spooned over.
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