Sauté the meat in ghee with the mastic gum until browned, then add spices and boiling water. Cook until three-quarters done.

Layer slices of pepper, onion, tomato, and potato in the casserole dish as shown in the picture.

Place the lamb chops on top.

For the stuffing, thicken the tomato juice, turn off the heat, and add onions, herbs, and spices. Wash and drain the rice, mix it with the tomato mixture, melt the lamb fat with oil, and pour it over the mixture. Boil the grape leaves briefly, then start stuffing and place them over the meat.

Take a cup of boiling broth, dissolve the pomegranate molasses, lemon juice, and tomato paste in it, pour over the grape leaves, and add the rest of the broth as shown in the picture. Place a small lid on the grape leaves.

Cover with foil and bake in a hot oven for an hour or until fully cooked.

Once out of the oven, invert onto a serving platter and serve. Enjoy your meal!

Best regards, wafaahosni