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Step 1
1 Min
Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
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Step 2
1 Min
In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
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Step 3
1 Min
Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
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Step 4
1 Min
To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.
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Step 5
1 Min
Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, MAGGI Powder Chicken Stock over the lamb chops.
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Step 6
1 Min
Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
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Step 7
1 Min
Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
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Step 8
1 Min
Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.
