Lamb tomato and sweet spices

Pour the simmering tomato sauce over the stuffed vine leaves in the pan. If needed, add a little water just to cover the leaves. Place a heatproof plate directly on top of the leaves to weigh them down, then cover the pan with a lid. Bring the liquid to a boil, then reduce the heat to a bare simmer and cook for 70 minutes. By the end of this time, most of the liquid should have evaporated.

Remove the pan from the heat and let it cool for a bit; these are best served warm. When you're ready to serve, you can bring the whole pan to the table. Serve a few vine leaves and fennel slices with warm basmati rice (perhaps with butter and pine nuts) or couscous. Spoon the braising juices over everything and garnish with fresh coriander.