Lamb tomato and sweet spices

Steps

1. 1

   Prepare the vine leaves: drain and briefly blanch in boiling water for 10 minutes, then dry on a towel. Trim fennel, cut into 0.5 cm slices and spread over the base of a wide saucepan.

2. 2

   Make the filling: in a bowl, combine all filling ingredients except the tomatoes. Coarsely grate the tomatoes, remove skins, add salt and black pepper, and set aside for up to a day if desired. Before using, gently squeeze to drain excess juices.

3. 3

   Make the sauce: heat the oil in a medium pan. Add ginger and garlic and cook 1–2 minutes without burning. Add tomatoes, lemon juice, and sugar. Season and simmer for 20 minutes.

4. 4

   Prepare vine leaves: lay a prepared leaf veiny side up on a work surface. Place two teaspoons of filling at the base in a 2 cm by 1 cm strip. Fold the sides over, then roll tightly from bottom to top. Place seam down in the pan, repeating with remaining leaves.

5. 5

   Line the base of the pan with fennel slices. Arrange leaves tightly in lines or circles, possibly in two layers.

6. 6

   Pour the sauce over the leaves (add water if needed to cover). Place a plate on top to weigh the leaves down, then cover and bring to a boil. Reduce heat and simmer for 70 minutes, until most liquid has evaporated.

7. 7

   Remove from heat and let cool slightly; best served warm. Serve a few vine leaves with warm rice, spoon braising juices on top, and garnish with coriander.