Lamb tomato and sweet spices

Lamb · Moroccan classic.

Ingredients

• 2 tbsp Olive oil
• 4cm piece finely chopped Ginger
• 2 cloves peeled and chopped Garlic
• 800g peeled and chopped Tomatoes
• 2 tbsp Lemon juice
• 1 tsp Caster sugar
• 50 Vine leaves
• 1 large Fennel bulb
• 400g Lamb mince
• 1 medium Onion
• 1 small peeled and coarsely grated Potatoes
• 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

Method

1. Serve — Use pickled vine leaves here, preserved in brine.
2. Continue cooking — Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling.
3. Bring to a boil — 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 before use.
4. Continue cooking — Basmati rice with butter and pine nuts is an ideal accompaniment.
5. Serve — Couscous is great, too. Serves four. First make the filling.
6. Continue cooking — Put all the ingredients, apart from the tomatoes, in a bowl.
7. Continue cooking — Cut the tomatoes in half, coarsely grate into the bowl and discard the skins.
8. Stir — Add half a teaspoon of salt and some black pepper, and stir.
9. Continue cooking — Leave on the side, or in the fridge, for up to a day.
10. Drain — Before using, gently squeeze with your hands and drain away any juices that come out.
11. Heat the pan — To make the sauce, heat the oil in a medium pan.
12. Add ingredients — Add the ginger and garlic, cook for a minute or two, taking care not to burn them, then add the tomato, lemon juice and sugar.

More Morocco recipes

• Chicken Tagine
• Couscous with Vegetables
• Harira
• Chicken Pastilla
• Kefta Tagine
• Zaalouk