Lamb, Tomato and Sweet Spices Stuffed Vine Leaves
Tender vine leaves filled with spiced lamb mince, grated potato and fresh herbs, slow-simmered in a fragrant ginger-tomato sauce with fennel. A stunning centrepiece dish best served warm, straight from the pan.
Ingredients
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lamb mince⚖ 400 g None
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olive oil⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
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tomatoes⚖ 800 g 🍅 6⅔ pcs
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ginger⚖ 40 g 4 pcs
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potatoes⚖ 150 g 🥔 1 pcs
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basmati rice⚖ 22.2 g 💧 29.6 ml 🥄 2 tbsp
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onion⚖ 150 g 1 pcs
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fennel bulb⚖ 150 g 🌿 1 pcs
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coriander⚖ 14.8 g 💧 29.6 ml 🥄 2 tbsp
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tomatoes⚖ 240 g 🍅 2 pcs
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caster sugar⚖ 4.2 g 💧 4.9 ml 🥄 1 tsp
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garlic⚖ 10 g 🧄 2 pcs
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garlic⚖ 10 g 🧄 2 pcs
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chopped parsley⚖ 26.6 g 1 pcs
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lemon juice⚖ 29.6 g 💧 29.6 ml 🥄 2 tbsp
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lemon juice⚖ 14.8 g 💧 14.8 ml 🥄 1 tbsp
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cinnamon⚖ 1.2 g ⅓ pcs
Also in this recipe
- vine leaves 50
- clove 0.5 tsp
Total nutrition
2108 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Use pickled vine leaves preserved in brine — small, delicate leaves work better than large ones. If only large leaves are available, trim them to roughly 12 × 12 cm and remove any stalks. Drain the preserved leaves, immerse them in boiling water for 10 minutes, then leave to dry on a tea towel before use.
- To make the filling, combine all filling ingredients — except the 2 medium tomatoes — in a large bowl. Cut the tomatoes in half, coarsely grate them into the bowl and discard the skins. Add ½ tsp salt and some black pepper, and stir well. Leave at room temperature or refrigerate for up to a day. Before using, gently squeeze the mixture with your hands and drain away any excess juices.
- To make the sauce, heat 30 ml olive oil in a medium saucepan over medium heat. Add the chopped ginger and garlic and cook for 1–2 minutes, taking care not to burn them. Add 800 g chopped tomatoes, 30 ml lemon juice and 1 tsp caster sugar. Season with salt and pepper, then simmer for 20 minutes.
- While the sauce simmers, prepare the pan. Use any torn or broken vine leaves to line the base of a wide, heavy saucepan. Trim the fronds from the fennel bulb, then slice it vertically into 0.5 cm-thick slices and spread them over the base of the pan to cover it completely.
- To roll the vine leaves, lay a prepared leaf on a work surface, veiny side up. Place about 10 ml of filling at the base of the leaf in a strip roughly 2 cm long by 1 cm wide. Fold the sides of the leaf over the filling, then roll it tightly from bottom to top into a cigar shape. Place seam-side down in the pan and repeat with the remaining leaves, arranging them snugly next to each other in lines or circles, stacking in two layers if necessary.
- Pour the tomato sauce over the stuffed leaves, adding water if needed just to cover them. Place a plate on top to weigh them down, then cover the pan with a lid. Bring to a boil, reduce the heat and simmer very gently for 70 minutes, until most of the liquid has evaporated. Remove from the heat and leave to cool slightly — they are best served warm. Bring the pan straight to the table, serve a few vine leaves and fennel slices with warm basmati rice or couscous, spoon the braising juices on top, and garnish with fresh coriander.
Source:
TheMealDB
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