Moroccan Lamb and Tomato Rolls

Steps

1. Drain the vine leaves and soak them in boiling water for 10 minutes. Lay them on a tea towel to dry.
2. In a bowl, combine lamb mince, onion, grated potatoes, parsley, coriander, ground clove, ground cinnamon, and half of the chopped tomatoes. Season with salt and black pepper. Set aside.
3. For the sauce, heat olive oil in a medium pan. Add ginger and garlic, cooking for 1-2 minutes until fragrant. Then add the remaining chopped tomatoes, lemon juice, and caster sugar. Simmer for 20 minutes.
4. Prepare the saucepan by lining it with any torn vine leaves. Slice the fennel bulb and layer it at the bottom.
5. Take a vine leaf, place about 2 teaspoons of filling at the base, fold the sides over, and roll tightly. Place seam-side down in the pan. Repeat until all leaves are filled.
6. Pour the sauce over the rolls, adding water if necessary to cover them. Weigh down with a plate and cover the pan.
7. Bring to a boil, then reduce heat and simmer for 70 minutes until most liquid evaporates.
8. Let cool slightly before serving warm, garnished with extra coriander and alongside rice or couscous.