Lamb tomato and sweet spices

Directions

• Prepare vine leaves: drain preserved leaves, immerse in boiling water 10 minutes, dry and trim stalks; trim large leaves to about 12x12 cm.
• Make filling: combine lamb, fennel slices, onion, grated potato, basmati rice, parsley, coriander, 1 tbsp lemon juice, 2 cloves garlic, ground clove, ground cinnamon and salt/pepper; cut 2 medium tomatoes in half, coarsely grate into bowl discarding skins, add and mix; add 0.5 tsp salt and pepper, refrigerate up to 1 day; before using gently squeeze to drain juices.
• Make sauce: heat 2 tbsp olive oil in a medium pan, add finely chopped ginger and 2 cloves garlic, cook 1–2 minutes, add 800 g chopped tomatoes, 2 tbsp lemon juice, 1 tsp caster sugar, season and simmer 20 minutes.
• Prepare pan: line base with torn/broken vine leaves and fennel slices (trim fennel and cut into 0.5 cm slices) to cover completely.
• Roll dolmas: lay a vine leaf veiny side up, place ~2 tsp filling at base in a 2x1 cm strip, fold sides and roll tightly into a cigar shape; place seam down in pan and repeat tightly in lines or circles, in two layers if needed.
• Cook: pour sauce over leaves (add water if needed to just cover), place a plate on top to weigh down, cover and bring to boil, reduce heat and simmer gently 70 minutes until most liquid has evaporated.
• Serve: remove from heat, cool slightly and serve warm with rice or couscous, spooning braising juices over and garnish with coriander.