Lamb tomato and sweet spices

Name: Lamb tomato and sweet spices
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

Lamb Moroccan

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Few lamb recipes are as satisfying as a well-made Lamb tomato and sweet spices. The star here is cm piece finely chopped ginger, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets cm piece finely chopped ginger soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Lamb tomato and sweet spices — Lamb recipe, Moroccan cuisine — Lamb tomato and sweet spices · Moroccan

Level Hard

Ingredients

2 tbsp Olive Oil
4 Cm piece finely chopped ginger
2 clove Peeled and chopped garlic
800 g Peeled and chopped tomatoes
2 tbsp Lemon Juice
1 tsp Caster Sugar
50 Vine leaves
1 large Sliced Fennel Bulb
400 g Lamb Mince
1 medium Chopped Onion
1 small Peeled and coarsely grated potatoes
2 tbsp Basmati Rice
2 tbsp Parsley
2 tbsp Chopped Coriander
1 tbsp Lemon Juice
2 clove Garlic
½ tsp Ground Clove
½ tsp Ground Cinnamon
2 medium Tomatoes

Method

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.
Basmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves four.
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.
To make the sauce, heat the oil in a medium pan. 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. Season, and simmer for 20 minutes.
While the sauce is bubbling away, prepare the vine leaves. Use any torn or broken leaves to line the base of a wide, heavy saucepan. Trim any leaves from the fennel, cut it vertically into 0.5cm-thick slices and spread over the base of the pan to cover completely.
Lay a prepared vine leaf (see intro) on a work surface, veiny side up. Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip. Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape. Place in the pan, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary).
Pour the sauce over the leaves (and, if needed, add water just to cover). Place a plate on top, to weigh the leaves down, then cover with a lid. Bring to a boil, reduce the heat and cook on a bare simmer for 70 minutes. Most of the liquid should evaporate. Remove from the heat, and leave to cool a little - they are best served warm. When serving, bring to the table in the pan - it looks great. Serve a few vine leaves and fennel slices with warm rice. Spoon the braising juices on top and garnish with coriander.

Tips for the best Lamb tomato and sweet spices

Let the lamb come up to room temperature for 15 minutes before cooking so it cooks evenly.
Read the whole method before you start and measure out the 19 ingredients first — it keeps the pace relaxed once the heat is on.
Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.

Variations

Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.

Serving ideas

Best with fresh berries on the side and a little whipped cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Can I make Lamb tomato and sweet spices ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Is this Lamb tomato and sweet spices recipe hard to make?

It is rated hard: 19 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for cm piece finely chopped ginger?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source