Lamb
Lamb tomato and sweet spices Made Easy
Learn how to prepare Lamb tomato and sweet spices Made Easy with this simple recipe. Perfect for Lamb and ideal for Moroccan lovers....
⏱️
10 Min Prep
🔥
24 Min Cook
🍽️
2 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
filter the preserved leaves, immerse them in boiling aqua for 10 mins and then leave to parched on a tea towel before use.
5
Basmati rice with dairy spread and pine nuts is an ideal accompaniment.
6
Couscous is great, too.
7
Serves four.
8
First make the filling.
9
Put all the elements, apart from the tomatoes, in a mixing bowl.
10
Cut the tomatoes in half, coarsely mince into the mixing bowl and discard the skins.
11
mix in half a teaspoon of table salt and some black pepper, and mix gently.
12
Leave on the side, or in the fridge, for up to a day.
13
Before using, gently squeeze with your hands and filter away any juices that come out.
14
To make the gravy, bring to temperature the lubricate in a medium wok.
15
mix in the ginger and garlic, make for a minute or two, taking care not to scorch them, then mix in the tomato, lemon nectar and granulated sugar.
16
honeyed-smelling element, and low-boil for 20 mins.
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 wok 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 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).
24
empty 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 heat to boiling point, reduce the bring to temperature and make on a bare low-boil for 70 mins.
27
Most of the liquid should evaporate.
28
Remove from the bring to temperature, and leave to cool a little - they are best served mildly hot.
29
When serving, bring to the table in the wok - it looks great.
30
offer a few vine leaves and fennel slices with mildly hot 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
34 mins
34 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
24 minsTotal Time
34 minsMaster Chef
Find the perfect recipe for every occasion with our growing collection of delicious homemade dishes. From quick weeknight dinners to elegant holiday meals, every recipe is designed to deliver outstanding flavor using everyday ingredients. Clear instructions, cooking tips, and preparation guidance make it simple to achieve excellent results every time. Discover exciting international cuisines, healthy alternatives, and comforting family favorites that inspire creativity and confidence in your cooking journey.
You May Also Like
Lamb Tagine Made Simple
View Recipe
Lamb tomato and sweet spices Made Simple
View Recipe