Lamb Stuffed Vine Leaves with Tomato and Sweet Spices

Ingredients

• 50vine leaves, pickled in brine; blanched in boiling water for 10 minutes and dried before use
• 1fennel bulb, large; sliced 0.5cm thick to line the base of the pan
• 400 glamb mince, for filling
• 1onion, medium; for filling
• 1potato, small; peeled and coarsely grated; for filling
• 2 tbspbasmati rice, uncooked; for filling
• 2 tbspflat-leaf parsley, chopped; for filling
• 2 tbspcoriander, fresh, chopped; for filling and garnish
• 1 tbsplemon juice, for filling
• 2 clovegarlic, for filling
• 1/2 tspground cloves, for filling
• 1/2 tspground cinnamon, for filling
• 2tomatoes, medium; coarsely grated into filling; skins discarded
• 2 tbspolive oil, for sauce
• 1 pieceginger, 4cm piece, finely chopped; for sauce
• 2 clovegarlic, peeled and chopped; for sauce
• 800 gtomatoes, peeled and chopped; for sauce
• 2 tbsplemon juice, for sauce
• 1 tspcaster sugar, for sauce

Method

1. 1

   Drain the pickled vine leaves and blanch in boiling water for 10 minutes. Leave to dry on a tea towel.

2. 2

   Make the filling: combine all filling ingredients except the tomatoes in a bowl. Halve the 2 medium tomatoes and coarsely grate the flesh into the bowl, discarding the skins. Add half a tsp of salt and black pepper. Leave to rest, then gently squeeze and drain away excess liquid before using.

3. 3

   Make the sauce: heat the oil in a pan. Add the ginger and garlic and cook for 1 to 2 minutes. Add the 800g tomatoes, lemon juice and sugar, season and simmer for 20 minutes.

4. 4

   Line the base of a wide, heavy saucepan with any torn vine leaves. Cut the fennel into 0.5cm vertical slices and layer over the base to cover completely.

5. 5

   Lay a vine leaf veiny-side up. Place 2 tsp of filling at the base in a small strip. Fold the sides over the filling and roll tightly from bottom to top into a cigar shape. Place seam-side down in the pan. Repeat with all remaining leaves, fitting them tightly together in lines or circles.

6. 6

   Pour the sauce over the vine leaves. Add water if needed just to cover. Place a plate on top to weigh the leaves down, then cover with a lid. Bring to the boil, then reduce to a bare simmer and cook for 70 minutes.

7. 7

   Remove from heat and leave to cool slightly. Serve warm from the pan with rice or couscous, spooning the braising juices over and garnishing with fresh coriander.