Lamb tomato and sweet spices

What you need

Ingredients

Measured for 8 servings.

• 30 mlOlive Oil
• 20 gGinger
• 10 gGarlic
• 800 gTomatoes
• 30 mlLemon Juice
• 4 gcaster sugar
• 50 pcs (approx. 200 g)vine leaves
• 100 gfennel bulb
• 400 gLamb Mince
• 120 gOnion
• 180 gPotatoes
• 30 gBasmati Rice

Make it

Method

1. 01

   Rinse preserved vine leaves if salty. Mix 400 g lamb mince with finely chopped onion, fennel and 30 g dry basmati rice; keep the rice uncooked. Roll small spoonfuls in leaves, folding the sides inward.

2. 02

   Soften ginger and garlic in olive oil. Add chopped tomatoes, sugar and diced potato and bring to a simmer. Lay the rolls seam-side down in one or two snug layers and add a little water only if the pan dries.

3. 03

   Cover and simmer gently 50–60 minutes until rice is tender and lamb filling reaches 71°C. Add lemon at the end; share rolls and sauce among eight.