Lamb tomato and sweet spices

Servir

1. 🥄Use pickled vine leaves here, preserved in brine.

Preparar

1. 🔥Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand,

Pasos

1. 🧂then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling.
2. 🍳And remove any stalks.

Cocinar

1. 🍳Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use.

Pasos

1. 🫇Basmati rice with butter and pine nuts is an ideal accompaniment.
2. 🍽️Couscous is great, too.

Servir

1. 🍽️Serves four.

Pasos

1. 🌿First make the filling.
2. ✨Put all the ingredients, apart from the tomatoes, in a bowl.

Preparar

1. ✨Cut the tomatoes in half, coarsely grate into the bowl and discard the skins.

Pasos

1. 🥄Add half a teaspoon of salt and some black pepper, and stir.
2. 🔥Leave on the side, or in the fridge, for up to a day.
3. 🧂Before using, gently squeeze with your hands and drain away any juices that come out.
4. 🍳To make the sauce, heat the oil in a medium pan.

Cocinar

1. 🔥Add the ginger and garlic, cook for a minute or two, taking care not to burn them, then add the tomato, lemon juice and sugar.

Preparar

1. 🧂Season, and simmer for 20 minutes.
2. 🍳While the sauce is bubbling away, prepare the vine leaves.

Pasos

1. 🍳Use any torn or broken leaves to line the base of a wide, heavy saucepan.

Preparar

1. 🫇Trim any leaves from the fennel, cut it vertically into 0.5cm-thick slices and spread over the base of the pan to cover completely.
2. 🍽️Lay a prepared vine leaf (see intro) on a work surface, veiny side up.

Pasos

1. 🍽️Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip.
2. 🌿Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape.
3. ✨Place in the pan, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary).
4. 🥄Pour the sauce over the leaves (and, if needed, add water just to cover).

Servir

1. 🌿Place a plate on top, to weigh the leaves down, then cover with a lid.

Cocinar

1. ✨Bring to a boil, reduce the heat and cook on a bare simmer for 70 minutes.

Pasos

1. 🥄Most of the liquid should evaporate.

Servir

1. 🔥Remove from the heat, and leave to cool a little - they are best served warm.

Pasos

1. 🧂When serving, bring to the table in the pan - it looks great.

Preparar

1. 🍳Serve a few vine leaves and fennel slices with warm rice.

Servir

1. 🫇Spoon the braising juices on top and garnish with coriander.