Step 1 of 7
Lamb Stuffed Vine Leaves with Tomato and Sweet Spices
Drain the pickled vine leaves and blanch in boiling water for 10 minutes. Leave to dry on a tea towel.
— Smaller, more delicate leaves are easier to roll. Trim large leaves to roughly 12x12cm and remove stalks.
Step 2
Make the filling: combine all filling ingredients except the tomatoes in a bowl. Halve the 2 medium tomatoes and coarsely grate the flesh into the bowl, discarding the skins. Add half a tsp of salt and black pepper. Leave to rest, then gently squeeze and drain away excess liquid before using.
Step 3
Make the sauce: heat the oil in a pan. Add the ginger and garlic and cook for 1 to 2 minutes. Add the 800g tomatoes, lemon juice and sugar, season and simmer for 20 minutes.
Step 4
Line the base of a wide, heavy saucepan with any torn vine leaves. Cut the fennel into 0.5cm vertical slices and layer over the base to cover completely.
Step 5
Lay a vine leaf veiny-side up. Place 2 tsp of filling at the base in a small strip. Fold the sides over the filling and roll tightly from bottom to top into a cigar shape. Place seam-side down in the pan. Repeat with all remaining leaves, fitting them tightly together in lines or circles.
Step 6
Pour the sauce over the vine leaves. Add water if needed just to cover. Place a plate on top to weigh the leaves down, then cover with a lid. Bring to the boil, then reduce to a bare simmer and cook for 70 minutes.
Step 7
Remove from heat and leave to cool slightly. Serve warm from the pan with rice or couscous, spooning the braising juices over and garnishing with fresh coriander.
