Dinner

Lamb, Tomato and Sweet Spices

Name: Lamb, Tomato and Sweet Spices
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 4cm piece ginger, finely chopped; 2 cloves garlic, peeled and chopped; 800g tomatoes, peeled and chopped; 2 tbsp lemon juice; 1 tsp caster sugar; 50 pickled vine leaves, drained, blanched, and dried; 1 large fennel bulb; 400g lamb mince; 1 medium onion; 1 small potato, peeled and coarsely grated; 2 tbsp basmati rice; 2 tbsp parsley, chopped; 2 tbsp coriander, chopped; 1 tbsp lemon juice; 2 cloves garlic; ½ tsp cloves, ground; ½ tsp cinnamon, ground; 2 medium tomatoes

Moroccan-style lamb and rice filling wrapped in tender vine leaves, braised with tomato, lemon and sweet spices.

2 hr 10 min
470 kcal
Moroccan

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Use pickled vine leaves preserved in brine; small, delicate leaves are preferable to large, bristly ones.
Step 2:
If using large leaves, trim them to roughly 12 by 12 cm and remove any stalks.
Step 3:
Drain the preserved leaves, immerse them in boiling water for 10 minutes, then leave them to dry on a tea towel.
10 min
Step 4:
Make the filling by putting all the filling ingredients except the tomatoes into a bowl.
Step 5:
Halve the tomatoes, coarsely grate them into the bowl, and discard the skins.
Step 6:
Add ½ teaspoon of salt and some black pepper, then stir.
Step 7:
Leave the filling at room temperature or in the fridge for up to a day.
Step 8:
Before using the filling, gently squeeze it with your hands and drain away any juices.
Step 9:
To make the sauce, heat the oil in a medium pan.
Step 10:
Add the ginger and garlic and cook for 1 to 2 minutes, taking care not to burn them.
1–2 min
Step 11:
Add the chopped tomatoes, lemon juice, and sugar; season and simmer for 20 minutes.
20 min
Step 12:
While the sauce simmers, use any torn or broken vine leaves to line the base of a wide, heavy saucepan.
Step 13:
Trim the fennel, cut it vertically into 0.5 cm-thick slices, and spread the slices over the base of the pan.
Step 14:
Lay a prepared vine leaf on a work surface with the veiny side facing up.
Step 15:
Put 2 teaspoons of filling at the base of the leaf in a strip about 2 cm long and 1 cm wide.
Step 16:
Fold the sides of the leaf over the filling, then roll it tightly from bottom to top into a cigar shape.
Step 17:
Place the roll seam-side down in the pan and repeat with the remaining leaves, arranging them tightly in lines or circles, in two layers if needed.
Step 18:
Pour the sauce over the leaves and add water if needed, only enough to cover them.
Step 19:
Place a plate on top to weigh the leaves down, then cover with a lid.
Step 20:
Bring to a boil, reduce the heat, and cook at a bare simmer for 70 minutes, until most of the liquid has evaporated.
70 min
Step 21:
Remove from the heat and leave to cool slightly; serve warm.
Step 22:
Serve a few vine leaves and fennel slices with warm rice, spoon the braising juices over, and garnish with coriander. Basmati rice with butter and pine nuts, or couscous, is an ideal accompaniment.