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Lamb tomato and sweet spices

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Step 1 of 7

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.

You will need

  • 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