Lamb vine-leaf rolls with tomato sauce

Method17 steps

1. 1

   Step 1: Use all fifty pickled vine leaves preserved in brine (50). Choose small delicate leaves where possible; if leaves are large and bristly, trim them to roughly twelve by twelve centimetres to avoid excessive wrapping layers.

   Uses 50 pickled vine leaves preserved in brine

2. 2

   Step 2: Remove any leaf stalks and drain away the brine. Immerse all the actual drained leaves in boiling water for ten minutes, then drain and spread on a clean tea towel to dry. Keep torn leaves for lining the pan and intact leaves for rolling.

   Soften drained brined leaves in boiling water · 10 minUses All selected trimmed leaves · Boiling water to immerse drained brined vine leaves

3. 3

   Step 3: Peel and finely chop the filling onion (1 medium). Peel and coarsely grate the small potato (1 small). Wash and chop the fresh parsley (2 tbsp) and coriander (2 tbsp), measuring two tablespoons of each for the filling. Peel and finely chop the two filling garlic cloves. Keep this prepared filling-vegetable and herb mixture together.

   Uses 1 medium onion, finely chopped in step 3 for filling · 1 small potato, peeled and coarsely grated in step 3 for filling · 2 tbsp chopped fresh parsley for filling, prepared in step 3 · 2 tbsp chopped fresh coriander for filling, prepared in step 3 · 2 garlic cloves for filling, chopped in step 3

4. 4

   Step 4: Prepare a wide, heavy saucepan, a small plate that will fit inside it to weigh down the rolls, and a fitted lid. Keep these ready for assembling the four-portion batch.

5. 5

   Step 5: Mix all the raw lamb mince (400 g) with the actual prepared filling vegetables and herbs, the two tablespoons dry basmati rice, the separate tablespoon filling lemon juice (1 tbsp), ground cloves (½ tsp) and ground cinnamon (½ tsp). Keep the separate two filling tomatoes ready for the next step.

   Uses All prepared filling vegetables, herbs and garlic · 400 g raw lamb mince for filling · 2 tbsp dry basmati rice for filling · 1 tbsp lemon juice for filling · ½ tsp ground cloves for filling · ½ tsp ground cinnamon for filling

6. 6

   Step 6: Wash and halve the two filling tomatoes, coarsely grate their flesh into the actual lamb-rice filling and discard their skins. Add the separate half-teaspoon filling salt (½ tsp) and black pepper to taste, then stir thoroughly. Wash hands and utensils after handling raw lamb.

   Uses All mixed raw filling · 2 medium tomatoes for filling, coarsely grated in step 6 with skins discarded · ½ tsp salt for lamb filling · Black pepper for lamb filling, to taste

7. 7

   Step 7: Keep the actual raw filling covered in the refrigerator while preparing the sauce and leaves; it may be refrigerated for up to one day if prepared ahead. Just before rolling, gently squeeze the actual filling and drain away released juices, keeping it chilled until needed. Do not leave raw lamb filling at room temperature for the day.

   Uses All mixed raw filling

8. 8

   Step 8: Peel and finely chop the four-centimetre ginger (1 piece) piece and both separate sauce garlic cloves (2). Peel and chop all 800 g sauce tomatoes. Heat all the olive oil (2 tbsp) in a medium pan; cook all the prepared ginger and sauce garlic for one to two minutes without burning. Add all the peeled chopped sauce tomatoes, two tablespoons sauce lemon juice and caster sugar (1 tsp).

   Cook sauce ginger and garlic before tomatoes · 2 minUses 2 tbsp olive oil for tomato sauce · 1 piece fresh ginger, 4 cm long, finely chopped in step 8 · 2 garlic cloves for sauce, peeled and chopped in step 8 · 800 g tomatoes for sauce, peeled and chopped in step 8 · 2 tbsp lemon juice for tomato sauce · 1 tsp caster sugar for tomato sauce

9. 9

   Step 9: Season the actual tomato sauce with its separate salt and black pepper to taste. Simmer for twenty minutes while lining the leaf-roll pan.

   Simmer actual tomato sauce · 20 minUses All assembled sauce · Salt for tomato sauce, to taste · Black pepper for tomato sauce, to taste

10. 10

    Step 10: While the sauce simmers, line the prepared wide saucepan with the actual torn or broken softened vine leaves. Hold all the intact softened leaves separately for wrapping.

    Uses Only the torn leaves for pan lining; hold intact leaves separately

11. 11

    Step 11: Trim away the fennel leaves and wash the large bulb. Cut it vertically into half-centimetre-thick slices and spread all the slices over the leaf-lined pan base to cover it completely. Continue holding the intact wrapping leaves separately.

    Uses The lined pan; continue holding intact leaves separately · 1 large fennel bulb, sliced vertically in step 11

12. 12

    Step 12: Lay one actual softened intact vine leaf on the work surface, veiny side facing up. Put two teaspoons of the actual chilled squeezed filling at its base in a strip about two centimetres long and one centimetre wide. Keep the remaining filling and intact leaves ready for further rolls.

    Uses One intact softened leaf to start the first roll; keep the others ready · The actual chilled drained filling; use two teaspoons to start the first roll

13. 13

    Step 13: Fold the sides of the loaded leaf over its filling, then roll tightly from bottom to top into a cigar shape. Put the actual first roll seam-side down in the fennel-lined pan. Repeat with the remaining actual softened leaves and filling, using about two teaspoons filling per leaf, packing the rolls tightly in lines or circles in one or two layers as needed.

    Uses The first loaded leaf and the actual remaining filling · The fennel-lined pan · The remaining intact softened wrapping leaves

14. 14

    Step 14: Pour all the actual prepared tomato sauce over the assembled leaf rolls. Add water only if needed to just cover them. Put the small plate on top to weigh the rolls down, then cover with the fitted lid.

    Uses All assembled rolls and fennel · All actual cooked tomato sauce · Water to just cover rolled vine leaves if tomato sauce is insufficient

15. 15

    Step 15: Bring the actual covered pan to a boil, reduce to a bare simmer and cook for seventy minutes. Most liquid should evaporate; the rice and filling should be tender and the ground-lamb filling must reach at least 71°C / 160°F, continuing as needed to finish cooking.

    Bare simmer assembled lamb-rice leaf rolls · 70 minUses The complete covered leaf-roll pan

16. 16

    Step 16: Remove the actual fully cooked pan from the heat and allow the rolls to cool a little for warm serving. Carefully remove the hot weighing plate. Wash and chop the separate fresh coriander garnish and keep it ready.

    Uses All cooked rolls, fennel and retained juices · Additional fresh coriander for garnish, washed and chopped in step 16

17. 17

    Step 17: Bring the actual finished leaf-roll pan to the table. Divide the rolls and fennel between four portions, spoon the braising juices over and scatter the prepared separate coriander garnish. Warm the optional ready-cooked couscous if using and serve it alongside.

    Uses All warm rolls, fennel, juices and prepared garnish · Prepared cooked couscous for optional serving, as desired