Download ImageWatch Video Ingredients2 kilos of kousa ( around 30 piece )2 cups of medium rice washed & dried250g of minced meat1/2 tablespoon of 7 spiceHandful of pine nuts4-5 tablespoon of ghee7 crushed garlic- 4 for sauce & 3 for stuffing1 jar of tomato paste ( 500g )1 tablespoon of dried mint ( optional )1 onion diced very finelyStepsCore and wash the kousa. Leave to dry while preparing the stuffing.Half Cook the minced meat till lightly browned whilst breaking the meat till very finely .In a separate small pan, melt the ghee and cook the pine nuts till golden brown.In a bowl add the rice, cooked meat, pine nuts with its melted butter, 7 spice, 3 crushed garlic & salt. Mix till Combined well.Start stuffing the zucchini with the rice mixture. Be careful to not Over stuff the kousa all the way, make sure to leave about 1 1/2 cm space for the rice to expand.Once done, in a big pot fry off the onion & garlic till translucent. Add the whole jar of tomato paste ( add less if you like the soup to be thin ) and pour in around 2 litres or more of boiling water.I used a whole kettle and abit.Keep mixing till the tomato paste has dissolved thru and is boiling. Season with salt then Add in the kousa slowly into the tomato sauce and leave them to boil on medium heat for about 45 min- 1 hour.For the last 10 min, add the mint & squeeze of half a lemon.Test out a kousa by using a fork to see if it goes in thru easily & rice is cooked.Finally once all done, seperate the kousa from the sauce or it will expand and break.optional- squeeze lemon into the sauce for some tang if you like Source : www.instagram.com