Ingredients (19)⌄
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
Lamb tomato and sweet spices
Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use.