Name: Lamb tomato and sweet spices
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 3 servings
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 4cm piece finely chopped ginger; 2 cloves peeled and chopped garlic; 800g peeled and chopped tomatoes; 2 tbsp lemon juice; 1 tsp caster sugar; 50 vine leaves; 1 large fennel bulb; 400g lamb mince; 1 medium onion; 1 small peeled and coarsely grated potatoes; 2 tbsp basmati rice; 2 tbsp chopped parsley; 2 tbsp chopped coriander; 1 tbsp lemon juice; 2 cloves garlic; ½ tsp ground clove; ½ tsp ground cinnamon; 2 medium tomatoes

Lamb tomato and sweet spices

☆☆☆☆☆ 0 · 0 reviews · Write a review

Prep 16 mins

Cook 24 mins

Servings 3

Difficulty Hard

Per serving £2.31

Approx £6.94 total based on typical supermarket prices in GB. See yours →

The recipe

Read full description

Use pickled vine leaves here, preserved in brine. Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling. And remove any stalks. Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use.
Basmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves...

Instructions

1

Use pickled vine leaves here, preserved in brine
2

Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling
3

And remove any stalks
4

Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use
5

Basmati rice with butter and pine nuts is an ideal accompaniment
6

Couscous is great, too
7

Serves four
8

First make the filling
9

Put all the ingredients, apart from the tomatoes, in a bowl
10

Cut the tomatoes in half, coarsely grate into the bowl and discard the skins
11

Add half a teaspoon of salt and some black pepper, and stir
12

Leave on the side, or in the fridge, for up to a day
13

Before using, gently squeeze with your hands and drain away any juices that come out
14

To make the sauce, heat the oil in a medium pan
15

Add the ginger and garlic, cook for a minute or two, taking care not to burn them, then add the tomato, lemon juice and sugar
16

Season, and simmer for 20 minutes
17

While the sauce is bubbling away, prepare the vine leaves
18

Use any torn or broken leaves to line the base of a wide, heavy saucepan
19

Trim any leaves from the fennel, cut it vertically into 0
20

5cm-thick slices and spread over the base of the pan to cover completely
21

Lay a prepared vine leaf (see intro) on a work surface, veiny side up
22

Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip
23

Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape
24

Place in the pan, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary)
25

Pour the sauce over the leaves (and, if needed, add water just to cover)
26

Place a plate on top, to weigh the leaves down, then cover with a lid
27

Bring to a boil, reduce the heat and cook on a bare simmer for 70 minutes
28

Most of the liquid should evaporate
29

Remove from the heat, and leave to cool a little - they are best served warm
30

When serving, bring to the table in the pan - it looks great
31

Serve a few vine leaves and fennel slices with warm rice
32

Spoon the braising juices on top and garnish with coriander