Lamb tomato and sweet spices Recipe

If using pickled vine leaves preserved in brine, drain them well. Small, delicate leaves are generally easier to work with, but if you only have large ones, trim them to roughly 12 by 12 cms to avoid too many layers around the filling. Be sure to remove any tough stalks.

Immerse the drained leaves in boiling water for 10 minutes, then spread them out on a clean tea towel to dry completely before you start stuffing.

In a large bowl, combine the lamb mince, onion, potato, basmati rice, chopped parsley, coriander, lemon juice, garlic, ground clove, and cinnamon. Cut the tomatoes in half, then coarsely grate them directly into the bowl, discarding the skins as you go. Add half a teaspoon of salt and a good grind of black pepper, then stir everything together until well combined.

You can prepare this filling up to a day ahead and keep it in the fridge. Before you use it, gently squeeze the mixture with your hands to drain away any excess juices that have collected.

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.