Ingredients
- lamb mince (400g)
- vine leaves (50)
- tomatoes (800g chopped)
- olive oil (2 tbsp)
- ginger (4cm piece finely chopped)
- garlic (4 cloves chopped)
- onion (1 medium chopped)
- fennel bulb (1 large sliced)
- potatoes (1 small peeled and coarsely grated)
- caster sugar (1 tsp)
- lemon juice (3 tbsp)
- parsley (2 tbsp chopped)
- coriander (2 tbsp chopped)
- ground clove (½ tsp)
- ground cinnamon (½ tsp)
- black pepper (to taste)
Instructions
Steps
- Drain the vine leaves and soak them in boiling water for 10 minutes. Lay them on a tea towel to dry.
- 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.
- 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.
- Prepare the saucepan by lining it with any torn vine leaves. Slice the fennel bulb and layer it at the bottom.
- 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.
- Pour the sauce over the rolls, adding water if necessary to cover them. Weigh down with a plate and cover the pan.
- Bring to a boil, then reduce heat and simmer for 70 minutes until most liquid evaporates.
- Let cool slightly before serving warm, garnished with extra coriander and alongside rice or couscous.