Moroccan Lamb with Tomato and Sweet Spices

Name: Moroccan Lamb with Tomato and Sweet Spices
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 4 cm finely chopped ginger; 2 cloves garlic, peeled and chopped; 800 g peeled and chopped tomatoes; 2 tbsp lemon juice; 1 tsp caster sugar; 50 vine leaves, pickled and preserved in brine; 1 large fennel bulb; 400 g lamb mince; 1 medium onion; 1 small potato, peeled and coarsely grated; 2 tbsp basmati rice; 2 tbsp chopped parsley; 2 tbsp chopped coriander; 1 tbsp lemon juice; 2 cloves garlic; ½ tsp ground clove; ½ tsp ground cinnamon; 2 medium tomatoes

Experience the rich flavors of Morocco with this delightful dish featuring tender lamb, fragrant spices, and vine leaves. Perfect for a cozy dinner, this recipe will transport your taste buds to a vibrant marketplace.

Ingredients

2 tbspolive oil
4 cmfinely chopped ginger
2 clovesgarlic (peeled and chopped)
800 gpeeled and chopped tomatoes
2 tbsplemon juice
1 tspcaster sugar
50vine leaves (pickled and preserved in brine)
1 largefennel bulb
400 glamb mince
1 mediumonion
1 smallpotato (peeled and coarsely grated)
2 tbspbasmati rice
2 tbspchopped parsley
2 tbspchopped coriander
1 tbsplemon juice
2 clovesgarlic
½ tspground clove
½ tspground cinnamon
2 mediumtomatoes

Instructions

Step 0 of 20 completed

Use pickled vine leaves preserved in brine. If using large leaves, trim them to roughly 12 cm by 12 cm and remove any stalks.

Drain the preserved leaves, immerse them in boiling water for 10 minutes, and then leave to dry on a tea towel.

In a bowl, combine all filling ingredients except the tomatoes.

Cut the tomatoes in half, coarsely grate them into the bowl, and discard the skins.

Add ½ teaspoon of salt and some black pepper to the bowl, then stir to combine.

Leave the filling on the side or refrigerate for up to a day. Before using, gently squeeze with your hands and drain any excess juices.

To make the sauce, heat the olive oil in a medium pan.

Add the ginger and garlic to the pan and cook for 1-2 minutes, taking care not to burn them.

Add the chopped tomatoes, lemon juice, and sugar to the pan. Season with salt and simmer for 20 minutes.

Prepare the vine leaves by using any torn or broken leaves to line the base of a wide, heavy saucepan.

Trim the fennel leaves, cut the fennel bulb vertically into 0.5 cm-thick slices, and spread them over the base of the pan.

Lay a prepared vine leaf on a work surface, veiny side up.

Place 2 teaspoons of filling at the base of the leaf in a 2 cm-long by 1 cm-wide strip.

Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, forming a cigar shape.

Place the rolled leaf seam down in the pan and repeat with the remaining leaves, placing them tightly next to each other.

Pour the sauce over the leaves and add water just to cover if needed.

Place a plate on top to weigh the leaves down, then cover with a lid.

Bring to a boil, reduce the heat, and cook on a bare simmer for 70 minutes.

Remove from heat and let cool slightly; they are best served warm.

Serve directly from the pan, garnished with coriander, alongside warm rice.

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Adapted from ottolenghi.co.uk. Ingredients sourced from the original; description and instructions are original to Fork.