Kousa Mahshi

Name: Kousa Mahshi
Cuisine: Indian
Ingredients: 5 baby marrows, washed and dried; 100 gm mutton mince, washed and drained; 1/4 cup basmati rice, soaked for 30 minutes; 1/2 cup coriander leaves, chopped; 1 tbsp. olive oil; to taste salt; 1 onion, chopped; 1/2 tsp. garam masala powder; 2 fresh red chilies, chopped; 2 large tomatoes, chopped; 1/2 tsp. pepper powder; 1/2 tsp. red chilli powder; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#global
This is a Middle Eastern delicacy where baby marrows are stuffed with a mix of soaked rice, mince meat, herbs and seasonings. It is then cooked on a bed of tomato sauce. This classic dish is then served accompanied with Labneh (thick yoghurt). It can be relished either with rice or pita bread.

Bethica Das @kitchen_flavours

Saved

Ingredients

5baby marrows, washed and dried
100 gmmutton mince, washed and drained
1/4 cupbasmati rice, soaked for 30 minutes
1/2 cupcoriander leaves, chopped
1 tbsp.olive oil
to tastesalt
1onion, chopped
1/2 tsp.garam masala powder
2fresh red chilies, chopped
2large tomatoes, chopped
1/2 tsp.pepper powder
1/2 tsp.red chilli powder
coriander leaves to garnish

Saved

Steps

1

In a bowl, mix together rice, mince, salt, onion, pepper powder, garam masala powder, fresh chilies, coriander leaves and olive oil. Keep aside.
2

Boil the tomatoes along with 3 cups water, red chilli powder and salt for 2 whistles. When cool, blend it and strain. Keep aside.
3

Half the baby marrows and score them with the help of a knife or an apple corer to make them hollow.
4

Fill the marrows with the prepared rice-mince mix. Now pour the prepared tomato sauce in a pressure cooker and gently place the stuffed marrow on it.
5

Close the lid and pressure cook for 6 whistles. Let stand for 10 minutes before opening.
6

Carefully, transfer the cooked marrows to another dish and simmer the tomato sauce till it reduces to half of it's quantity.
7

While serving, pour the liquid on a serving dish and place the cooked marrows over it. Garnish with coriander leaves and serve with pita bread.