Name: How To Make Lamb tomato and sweet spices
Prep time: 11 min
Cook time: 17 min
Total time: 28 min
Yield: 2 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 parched 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 mixing bowl.

Cut the tomatoes in half, coarsely zest into the mixing bowl and discard the skins.

introduce half a teaspoon of seasoning and some black pepper, and swirl around.

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, mildly hot the oil in a medium wok.

introduce the ginger and garlic, low-boil for a minute or two, taking care not to scorch them, then introduce the tomato, lemon nectar and sweetener.

seasoning, and low-boil 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 wrap 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, introduce liquid just to wrap).

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

Bring to a bubble, reduce the mildly hot and low-boil on a bare low-boil for 70 moments.

Most of the liquid should evaporate.

Remove from the mildly hot, and leave to cool a little - they are best served mildly hot.

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

present a few vine leaves and fennel slices with mildly hot rice.

Spoon the braising juices on top and accentuate with coriander.

How To Make Lamb tomato and sweet spices

11 Min Prep

17 Min Cook

2 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

How To Make Lamb tomato and sweet spices

11 Min Prep

17 Min Cook

2 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

You May Also Like

Traditional Spicy North African Potato Salad Recipe

Best Moroccan Carrot Soup Recipe

Lamb Tagine Made Simple