Lamb tomato and sweet spices

The method

1. 01

   Use pickled vine leaves preserved in brine. Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use.

2. 02

   Put all the filling 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.

3. 03

   Before using the filling, gently squeeze with your hands and drain away any juices that come out.

4. 04

   To make the sauce, heat the oil in a medium pan. Add the ginger and garlic, cook for a minute or two, then add the tomato, lemon juice and sugar. Season, and simmer for 20 minutes.

5. 05

   Prepare the vine leaves by using 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.

6. 06

   Lay a prepared vine leaf 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.

7. 07

   Place the rolled vine leaves seam down in the pan, placing them tightly next to each other in lines or circles.

8. 08

   Pour the sauce over the leaves and add water just to cover if needed. Place a plate on top to weigh the leaves down, then cover with a lid.

9. 09

   Bring to a boil, reduce the heat and cook on a bare simmer for 70 minutes.

10. 10

    Remove from the heat, and leave to cool a little. Serve warm, garnished with coriander.