Lamb tomato and sweet spices
Authentic Moroccan Lamb tomato and sweet spices — a delicious lamb dish with 19 ingredients. Follow our detailed step-by-step instructions for the perfect result.
30
Prep Time (min)
20
Cook Time (min)
4
servings
470
Calories/serving
Hard
Difficulty
Ingredients
- 2 tbsp olive oil
- 4 cm piece finely chopped ginger
- 2 cloves peeled and chopped garlic
- 800 g peeled and chopped tomatoes
- 2 tbsp lemon juice
- 1 tsp caster sugar
- 50 vine leaves
- 1 large fennel bulb
- 400 g 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
Instructions
7 steps · ~60 minutes total
Step 1
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.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 2
Basmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves four.
2 minutesWarm your serving plates in the oven briefly for a restaurant-quality touch.Step 3
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.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 4
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.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 5
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.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 6
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).
5 minutesStep 7
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.
15 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your moroccan meal with these perfect pairings:
About This Dish
Lamb tomato and sweet spices is a beloved dish from Moroccan cuisine, originating in Morocco. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Moroccan cuisine is an intoxicating blend of Arabic, Berber, and French influences. The aromatic use of spices like cumin, saffron, and cinnamon creates unforgettable flavors.
This recipe is rated hard difficulty and uses 19 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For this Moroccan Lamb tomato and sweet spices recipe, use shoulder or leg of lamb for the best flavor and tenderness.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
