Moroccan Lamb and Vine Leaves

Instructions

1. 1

   Prepare the Vine Leaves

   8 min

   Begin by rinsing the vine leaves to remove excess brine. Next, immerse them in a pot of boiling water for about 10 minutes to soften. Afterward, carefully remove them and lay them flat on a tea towel to dry completely and cool down.

2. 2

   Make the Filling

   10 min

   In a mixing bowl, combine the lamb mince, finely chopped onion, grated potatoes, chopped parsley, coriander, ground cloves, and ground cinnamon. Season with salt and pepper to taste. Halve the tomatoes, grate them directly into the mixture, and discard the skins. Combine all the ingredients thoroughly and let it chill in the refrigerator for up to a day to enhance the flavors.

3. 3

   Cook the Tomato Sauce

   18 min

   Heat olive oil in a medium-sized pan over medium heat. Add the finely chopped ginger and garlic, sautéing for about 1-2 minutes until aromatic but not browned. Incorporate the chopped tomatoes, lemon juice, and caster sugar, seasoning with salt and pepper. Allow the sauce to simmer gently for 20 minutes until it thickens and the flavors meld together.

4. 4

   Prepare the Sauce Base

   8 min

   To create a flavorful base, line the bottom of a heavy saucepan with any torn vine leaves. Then, add layers of fennel slices cut into 0.5cm thick pieces on top. This will add depth to the dish and prevent sticking.

5. 5

   Roll the Vine Leaves

   54 min

   On a clean surface, take one vine leaf and place approximately 2 teaspoons of the filling at the base. Fold the sides of the leaf over the filling and roll it tightly into a cigar shape. Continue this process with all the leaves, arranging them seam side down in the prepared pan to ensure they stay closed during cooking.

6. 6

   Simmer the Vine Leaves

   18 min

   Carefully pour the prepared tomato sauce over the rolled vine leaves, adding water as necessary until they are just covered. Place a heatproof plate on top to keep them submerged, then cover the pan with a lid. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cook for 70 minutes until tender.

7. 7

   Serve the Dish

   5 min

   Once cooked, allow the dish to cool for a few minutes before serving. Serve the vine leaves straight from the pan, accompanied by warm basmati rice. Drizzle the dish with the braising juices and garnish with any remaining coriander for added flavor and presentation.