Lamb chops: 500 gm
Olive oil: 1 tbsp
Onions, sliced: 1
Garlic, chopped: 2
Lamb mince: 300 gm
Cinnamon powder: 1/4 tsp
Salt to taste
Lamb stock: 1 litre
Rice: 1/2 cup
Tomato, finely chopped: 1
Parsley, chopped: 2 tbsp
Pine seeds, roasted: 3 tbsp
Vine leaves: 10
Lemon slices for garnishing
- Heat olive oil in a saucepan, add onions & allow to turn a pale brown for 3-4 mins.
- Add garlic & allow to saute’ for 30 seconds.
- Add mince & cook on high for 5 mins, then lower flame & add cinnamon powder.
- Season with salt & cook till the mince changes its colour to a dark brown.
- Remove to a bowl & add in 1 cup of lamb stock, rice, tomato, parsley, pine seeds & mix well.
- Stuff a tsp of the stuffing on the lower part of the vine leaves, after placing them on a work surface.
- Fold the outside edges of the leaf towards the centre & roll tightly into the shape of a finger.
- Place 2 layers of non-stuffed leaves, line lamb chops & then place the stuffed rolls, alternating the direction of each layer.
- Add water to the remaining lamb stock if required, so that it covers the rolls completely.
- Place two plates to cover the lid of the pot & simmer for 45 mins on very slow heat.
- Leaves should be tender & rice completely cooked along with the mince & the lamb chops.
- Arrange the stuffed vine leaves along with the lamb chops.
- Serve hot garnished with lemon slices. NOTE: This is a middle Eastern coastal cuisine recipe. Vine leaves impart a sharp, unique flavour to the dish. Enjoy!