Name: Easy Lamb tomato and sweet spices Recipe
Prep time: 14 min
Cook time: 42 min
Total time: 56 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

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

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.

empty out the preserved leaves, immerse them in boiling liquid for 10 moments and then leave to dehydrated on a tea towel before use.

Basmati rice with margarine and pine nuts is an ideal accompaniment.

Couscous is great, too.

Serves four.

First make the filling.

Put all the elements, apart from the tomatoes, in a dish.

Cut the tomatoes in half, coarsely mince into the dish and discard the skins.

stream in in half a teaspoon of table salt and some black pepper, and agitate.

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

Before using, gently squeeze with your hands and empty out away any juices that come out.

To make the coulis, burning up the cooking oil in a medium wok.

stream in in the ginger and garlic, prepare for a minute or two, taking care not to char them, then stream in in the tomato, lemon extract and sweetener.

augment the taste, and bubble gently for 20 moments.

While the coulis is bubbling away, prepare the vine leaves.

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

Trim any leaves from the fennel, cut it vertically into 0.5cm-thick slices and spread over the base of the wok to lid completely.

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

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

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

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

stream in the coulis over the leaves (and, if needed, stream in in liquid just to lid).

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

Bring to a heat to boiling point, reduce the burning up and prepare on a bare bubble gently for 70 moments.

Most of the liquid should evaporate.

Remove from the burning up, and leave to cool a little - they are best served toasty.

When serving, bring to the table in the wok - it looks great.

dish up a few vine leaves and fennel slices with toasty rice.

Spoon the braising juices on top and decorate with coriander.

Easy Lamb tomato and sweet spices Recipe

14 Min Prep

42 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Easy Lamb tomato and sweet spices Recipe

14 Min Prep

42 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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