Ingredients
- lamb mince (400g)
- vine leaves (50)
- tomatoes (800g)
- fennel bulb (1 large)
- onion (1 medium)
- ginger (4cm piece finely chopped)
- garlic (4 cloves peeled and chopped)
- olive oil (2 tbsp)
- caster sugar (1 tsp)
- lemon juice (3 tbsp)
- potatoes (1 small peeled and coarsely grated)
- chopped parsley (2 tbsp)
- coriander (2 tbsp chopped)
- clove (½ tsp ground)
- cinnamon (½ tsp ground)
- basmati rice (2 tbsp)
Instructions
Steps
- Start by preparing the vine leaves: Drain the pickled leaves and immerse them in boiling water for 10 minutes. Lay them out to dry on a tea towel.
- Prepare the filling by combining lamb mince, onion, grated potatoes, chopped parsley, coriander, cloves, cinnamon, and salt & pepper in a bowl. Cut the tomatoes in half, grate them into the bowl, and discard the skins. Mix well and let it rest for up to a day in the refrigerator.
- For the sauce, heat olive oil in a medium pan. Sauté ginger and garlic for 1-2 minutes until fragrant, but not burnt. Add the chopped tomatoes, lemon juice, caster sugar, and season. Let it simmer for 20 minutes.
- While the sauce cooks, prepare the base of a heavy saucepan by lining it with any torn vine leaves and layering fennel slices (cut into 0.5cm thick slices) on top.
- On a clean surface, take one vine leaf, place 2 teaspoons of the filling at the base, fold the sides over the filling, and roll it tightly into a cigar shape. Repeat this for all leaves, placing them seam side down in the pan tightly.
- Pour the sauce over the rolled vine leaves, adding water if necessary to just cover them. Place a plate on top to weigh them down and cover with a lid. Bring to a boil, then reduce to a simmer and cook for 70 minutes.
- Once done, allow to cool slightly before serving warm. Serve directly from the pan with warm basmati rice on the side and drizzle with braising juices. Garnish with extra coriander if desired.