Stuffed Grape leaves & squash with lamb

Stuffed Grape leaves & squash with lamb Follow for more. What recipe do you want to see next? 1 jar/pound grape leaves 6-8 Mexican squash 1/4 cup freshly squeezed lemon juice 2 tablespoons olive oil 2 cups soaked short grain rice 1 pound ground beef(mine is ground with parsley and onion) 1 1/2 tsp salt 1/2 tsp pepper 1/8 tsp turmeric 1 tsp 7 spice 1/2 tsp cumin 6 cups of water 1 onion sliced 1 lemon sliced 1 tomato sliced 1 potato sliced For the lamb 1 pound bone in lamb 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon 7 spice 1/4 teaspoon turmeric 1 tsp olive oil In a large bowl combine rice, ground beef, seasonings, lemon juice and olive oil. Mix well and set aside. Core and wash the squash. Stuff the squash with the rice three quarters full.(Be sure to leave space for the rice to expand)To roll your grape leaves take one at a time remove the stem. Place some of your filling into the center roll it over tuck in the sides and roll it shut. Do that until all of your grape leaves have been stuffed. Next prepare your pot by adding olive oil lamb and lamb seasonings and toss it together. Top with sliced potatoes, tomato, onion and lemon. Top with rolled grape leaves and stuffed squash. Add a heat proof plate to hold down everything. Top with water and place on the stove over high heat. Bring to a boil then cover with a lid and reduce heat to simmer for about 2- 2.5 hours or until rice is fully cooked and grape leaves are tender then flip and enjoy. . . .

Great

% Daily Values based on a 2,000 calorie diet