Name: Lamb tomato and sweet spices Made Simple
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 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.

strain the preserved leaves, immerse them in boiling moisture for 10 mins and then leave to arid on a tea towel before use.

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

Couscous is great, too.

Serves four.

First make the filling.

Put all the items required, apart from the tomatoes, in a mixing bowl.

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

mix in 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 strain away any juices that come out.

To make the coulis, bring to temperature the cooking oil in a medium pot.

mix in the ginger and garlic, make for a minute or two, taking care not to char them, then mix in the tomato, lemon nectar and sweetener.

essence, and bubble gently for 20 mins.

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 pot to seal 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 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).

transfer the coulis over the leaves (and, if needed, mix in moisture just to seal).

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

Bring to a bubble, reduce the bring to temperature and make on a bare bubble gently for 70 mins.

Most of the liquid should evaporate.

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

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

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

Spoon the braising juices on top and top with coriander.

Lamb tomato and sweet spices Made Simple

20 Min Prep

40 Min Cook

5 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Lamb tomato and sweet spices Made Simple

20 Min Prep

40 Min Cook

5 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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