Lamb
Traditional Lamb tomato and sweet spices Recipe
Traditional Lamb tomato and sweet spices Recipe is a delicious Lamb dish that can be prepared in just a few simple steps....
⏱️
8 Min Prep
🔥
12 Min Cook
🍽️
5 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
empty out the preserved leaves, immerse them in boiling liquid for 10 mins and then leave to arid on a tea towel before use.
5
Basmati rice with margarine and pine nuts is an ideal accompaniment.
6
Couscous is great, too.
7
Serves four.
8
First make the filling.
9
Put all the components, apart from the tomatoes, in a container.
10
Cut the tomatoes in half, coarsely zest into the container and discard the skins.
11
empty in half a teaspoon of seasoning and some black pepper, and swirl around.
12
Leave on the side, or in the fridge, for up to a day.
13
Before using, gently squeeze with your hands and empty out away any juices that come out.
14
To make the coulis, toasty the fat in a medium wok.
15
empty in the ginger and garlic, prepare for a minute or two, taking care not to char them, then empty in the tomato, lemon extract and granulated sugar.
16
augment the taste, and bubble gently for 20 mins.
17
While the coulis 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 put a lid on 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 coulis over the leaves (and, if needed, empty in liquid just to put a lid on).
25
Place a plate on top, to weigh the leaves down, then put a lid on with a lid.
26
Bring to a heat to boiling point, reduce the toasty and prepare on a bare bubble gently for 70 mins.
27
Most of the liquid should evaporate.
28
Remove from the toasty, and leave to cool a little - they are best served toasty.
29
When serving, bring to the table in the wok - it looks great.
30
dish up a few vine leaves and fennel slices with toasty rice.
31
Spoon the braising juices on top and decorate with coriander.
Recipe Information
Cuisine
Moroccan
Moroccan
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
20 mins
20 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
12 minsTotal Time
20 minsMaster Chef
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