Moroccan · lamb

Lamb tomato and sweet spices

Name: Lamb tomato and sweet spices
Yield: 4 servings
Cuisine: Moroccan
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Olive oil2 tbsp
Ginger4
Garlic2 cloves
Tomatoes800 g
Lemon juice2 tbsp
Caster sugar1 tsp
Vine leaves50
Fennel bulblarge1
Lamb mince400 g
Onionmedium1
Potatoessmall1
Basmati rice2 tbsp
Chopped parsley2 tbsp
Coriander2 tbsp
Lemon juice1 tbsp
Garlic2 cloves
Clove½ tsp
Cinnamon½ tsp
Tomatoesmedium2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 0 min

1
Use pickled vine leaves here, preserved in brine. 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. 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.
2
Basmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves four.
3
First make the filling. Put all the ingredients, apart from the tomatoes, in a bowl. Cut the tomatoes in half, coarsely grate into the bowl and discard the skins. Add half a teaspoon of salt and some black pepper, and stir. Leave on the side, or in the fridge, for up to a day. Before using, gently squeeze with your hands and drain away any juices that come out.

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