Lamb tomato and sweet spices

Name: Lamb tomato and sweet spices
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 4 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 (pickled in brine); 1 large fennel bulb; 400g lamb mince; 1 medium onion; 1 small peeled and coarsely grated potato; 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; ½ tsp salt; black pepper

A fragrant Moroccan-style recipe featuring lamb-stuffed vine leaves (dolma) simmered in a spiced tomato and ginger sauce, served over a bed of sliced fennel.

Prep60 min
Cook90 min
Servings4
DifficultyMedium

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Instructions

Prepare the pickled vine leaves by draining them, immersing them in boiling water for 10 minutes, then drying them on a tea towel. Trim any stalks and ensure leaves are roughly 12x12 cm.
Make the filling: Mix the lamb mince, onion, grated potato, rice, parsley, coriander, lemon juice, garlic, ground clove, and cinnamon in a bowl. Coarsely grate the two medium tomatoes into the bowl (discard skins). Add salt and black pepper, stir, and leave to rest. Before using, gently squeeze the mixture to drain excess juices.
Make the sauce: Heat olive oil in a pan. Sauté ginger and garlic for 1-2 minutes without burning. Add the chopped tomatoes, 2 tbsp lemon juice, and sugar. Season and simmer for 20 minutes.
Prepare the cooking pot: Line the base of a wide, heavy saucepan with any torn vine leaves. Slice the fennel bulb vertically (0.5cm thick) and spread over the base to cover completely.
Roll the leaves: Lay a vine leaf veiny side up. Place 2 teaspoons of filling at the base in a small strip. Fold the sides over the filling and roll tightly like a cigar. Place in the pan, seam side down, packing them tightly.
Cook: Pour the tomato sauce over the rolled leaves (add a little water if needed to just cover). Place a plate on top as a weight, then cover with a lid. Bring to a boil, then simmer gently for 70 minutes until liquid has mostly evaporated.
Allow to cool slightly before serving warm. Garnish with coriander and serve with the fennel slices and rice or couscous.

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