Lamb with Tomatoes and Sweet Spices

Name: Lamb with Tomatoes and Sweet Spices
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Moroccan
Ingredients: 50 pcs Canned grape leaves; 400 g Ground lamb; 1 pcs Onion; 1 pcs Potato; 2 tbsp Bulgur or basmati rice; 2 tbsp Fresh parsley, chopped; 2 tbsp Ground coriander; 2 clove Garlic; 0.5 tsp Ground cinnamon; 0.5 tsp Ground cloves; 2 pcs Fresh tomatoes; 1 tbsp Lemon juice; 2 tbsp Olive oil; 4 pcs Fresh ginger; 2 clove Garlic; 800 g Canned or fresh tomatoes; 2 tbsp Lemon juice; 1 tsp Sugar; 1 pcs Fennel bulb; 1 to taste Salt and black pepper; 2 tbsp Fresh cilantro

A Moroccan delicacy—tender grape leaf rolls filled with ground lamb, wrapped in a piquant sauce infused with ginger and cinnamon. An aromatic and fragrant dish that is served warm straight from the pan.

Ingredients

50 pcs Canned grape leaves
400 g Ground lamb
1 pcs Onion
1 pcs Potato
2 tbsp Bulgur or basmati rice
2 tbsp Fresh parsley, chopped
2 tbsp Ground coriander
2 clove Garlic
0.5 tsp Ground cinnamon
0.5 tsp Ground cloves
2 pcs Fresh tomatoes
1 tbsp Lemon juice
2 tbsp Olive oil
4 pcs Fresh ginger
2 clove Garlic
800 g Canned or fresh tomatoes
2 tbsp Lemon juice
1 tsp Sugar
1 pcs Fennel bulb
1 to taste Salt and black pepper
2 tbsp Fresh cilantro

Instructions

Prepare the grape leaves. If using canned leaves in brine, drain the liquid and soak them in boiling water for 10 minutes, then spread out on a towel to dry. Remove all stems and veins. The leaves are now ready for use.
Prepare the filling. In a large bowl, combine the ground lamb, finely diced onion, grated potato, grain, parsley, ground coriander, minced garlic, cinnamon, and cloves. Cut the tomatoes in half, grate them on a coarse grater directly into the bowl, and discard the skins. Add lemon juice, a pinch of salt, and black pepper. Mix well and let stand for 15–20 minutes (or refrigerate for up to a day). Before using, lightly squeeze the filling with your hands and drain any excess liquid.
Prepare the sauce. Heat olive oil in a medium saucepan, add the minced ginger and garlic, and cook for 1–2 minutes, stirring gently to prevent burning. Add the tomatoes (or tomato paste), lemon juice, and sugar. Season with salt and pepper. Bring to a boil and simmer over low heat for 20 minutes, until the sauce thickens slightly.
Prepare the pan for arranging the rolls. Place a few torn grape leaves on the bottom of a wide heavy pot or skillet. Slice the fennel vertically into thin slices (about 0.5 cm thick) and arrange them over the leaves, covering the bottom completely.
Shape the rolls. Place a prepared grape leaf on the work surface with the veined side facing up. In the lower part of the leaf, near the base, place approximately 2 teaspoons of filling, forming a strip about 2 cm long and 1 cm wide. Fold the side edges of the leaf over the filling, then roll the leaf tightly into a cigar shape, starting from the bottom and moving upward. Arrange the finished rolls in the pot seam-side down, close together (in rows or spirals). Repeat with all remaining leaves and filling.
Complete the cooking. Carefully pour the prepared sauce over the grape leaves. If needed, add a little water so the rolls are almost completely submerged in liquid. Place a plate on top to weigh down the leaves and cover the pot with a lid. Bring to a boil, then reduce heat to the lowest setting and braise for 70 minutes. Most of the liquid should evaporate. Remove from heat and let cool slightly—the dish is best served warm.
Serve the dish directly in the pot for a more dramatic presentation. On each plate, arrange a few rolls and a slice of fennel, drizzle with the aromatic braising sauce, and sprinkle with fresh cilantro. Serve hot with basmati rice cooked in butter with pine nuts, or with couscous.