Lamb tomato and sweet spices

Savor the flavors of Morocco with this delectable lamb dish, featuring tender meat, ripe tomatoes, and a blend of aromatic sweet spices.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Lamb, Moroccan, Sweet

Ingredients

• 2 g olive oil
• 4 g ginger
• 2 pcs garlic
• 800 g tomatoes
• 2 tbsp lemon juice
• 1 g caster sugar
• 50 pcs vine leaves
• 1 pcs fennel bulb
• 400 g lamb mince
• 1 g onions
• 1 g potatoes
• 2 g basmati rice
• 2 g parsley
• 2 tsp coriander
• 1 tbsp lemon juice
• 2 pcs garlic
• 0.5 tsp cloves
• 0.5 tsp cinnamon
• 2 g tomatoes

Instructions

1. Select pickled vine leaves that have been stored in brine.
2. If the leaves are large, cut them down to approximately 12 by 12 cm and remove any stems.
3. Rinse the preserved leaves to remove excess brine.
4. Soak the leaves in boiling water for 10 minutes.
5. Place the leaves on a tea towel to dry.
6. In a mixing bowl, combine all filling ingredients except the tomatoes.
7. Halve the tomatoes and coarsely grate them into the bowl, discarding the skins.
8. Incorporate half a teaspoon of salt and some black pepper into the mixture.
9. Mix the filling thoroughly.
10. Set the filling aside or refrigerate it for up to a day.
11. Prior to using the filling, gently press it with your hands to eliminate excess liquid.
12. Heat oil in a medium-sized skillet.
13. Add ginger and garlic to the skillet and sauté for a minute or two, ensuring they do not burn.
14. Incorporate tomato, lemon juice, and sugar into the skillet.
15. Season the sauce and allow it to simmer for 20 minutes.
16. Prepare the vine leaves by lining the bottom of a wide, heavy saucepan with any torn or damaged leaves.
17. Remove any fronds from the fennel and slice it vertically into 0.5 cm-thick pieces.
18. Arrange the fennel slices evenly over the base of the pan.
19. Place a vine leaf on a clean work surface, ensuring the veiny side is facing up.
20. At the base of the leaf, place two teaspoons of filling in a strip measuring 2 cm long by 1 cm wide.
21. Fold the sides of the leaf over the filling.
22. Roll the leaf tightly from the bottom to the top, forming a cigar shape.
23. Position the rolled leaf seam side down in the pan.
24. Continue rolling the remaining leaves, arranging them snugly in lines or circles.
25. Drizzle the sauce over the arranged leaves.
26. If necessary, add enough water to just cover the leaves.
27. Place a plate on top of the leaves to keep them submerged.
28. Cover the skillet with a lid.
29. Bring to a boil, then reduce the heat and let it simmer gently for 70 minutes.
30. Remove from heat and allow to cool slightly.
31. Serve the vine leaves warm, bringing the pan to the dining table.
32. Serve a few vine leaves and fennel slices alongside warm rice.
33. Ladle the braising juices over the dish and garnish with coriander.

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