Lamb
Authentic Lamb tomato and sweet spices
Authentic Lamb tomato and sweet spices is a delicious Lamb dish that can be prepared in just a few simple steps....
⏱️
16 Min Prep
🔥
29 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
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
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
sieve the preserved leaves, immerse them in boiling aqua for 10 moments and then leave to dehydrated on a tea towel before use.
5
Basmati rice with shortening and pine nuts is an ideal accompaniment.
6
Couscous is great, too.
7
Serves four.
8
First make the filling.
9
Put all the items required, apart from the tomatoes, in a container.
10
Cut the tomatoes in half, coarsely shred into the container and discard the skins.
11
mix in half a teaspoon of seasoning and some black pepper, and agitate.
12
Leave on the side, or in the fridge, for up to a day.
13
Before using, gently squeeze with your hands and sieve away any juices that come out.
14
To make the gravy, burning up the cooking oil in a medium pot.
15
mix in the ginger and garlic, oven-cook for a minute or two, taking care not to overcook them, then mix in the tomato, lemon nectar and granulated sugar.
16
augment the taste, and bubble gently for 20 moments.
17
While the gravy 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 0.5cm-thick slices and spread over the base of the pot to lid completely.
20
Lay a prepared vine leaf (see intro) on a work surface, veiny side up.
21
Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip.
22
Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape.
23
Place in the pot, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary).
24
stream in the gravy over the leaves (and, if needed, mix in aqua just to lid).
25
Place a plate on top, to weigh the leaves down, then lid with a lid.
26
Bring to a bring to a bubble gently, reduce the burning up and oven-cook on a bare bubble gently for 70 moments.
27
Most of the liquid should evaporate.
28
Remove from the burning up, and leave to cool a little - they are best served toasty.
29
When serving, bring to the table in the pot - it looks great.
30
offer a few vine leaves and fennel slices with toasty rice.
31
Spoon the braising juices on top and accentuate with coriander.
Recipe Information
Cuisine
Moroccan
Moroccan
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
29 minsTotal Time
45 minsMaster Chef
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