Warm and Spicy: Lamb, Tomato, and Sweet Spices Recipe

Lamb, Tomato, and Sweet Spices: A Cozy Moroccan Dinner Adventure – You know those days when you feel like you’re just going through the motions? I had one of those last week.

Lamb tomato and sweet spices

Lumina Liu

This Moroccan dish presents lamb mince tucked inside vine leaves. It comes with a sweet and spicy tomato sauce and is served with either basmati rice or couscous.

4.5 from 120 votes

Prep Time 30 Minutes

Cook Time 90 Minutes

Total Time 2 Hours

Course Main Course

Cuisine Moroccan

Servings 4 servings

Calories 450 kcal kcal

Ingredients

 

• 2 tbsp olive oil
• 4cm piece ginger, finely chopped
• 2 cloves garlic, peeled and chopped
• 800g tomatoes, peeled and chopped
• 2 tbsp lemon juice
• 1 tsp caster sugar
• 50 vine leaves
• 1 large fennel bulb
• 400g lamb mince
• 1 medium onion
• 1 small potato, peeled and coarsely grated
• 2 tbsp basmati rice
• 2 tbsp chopped parsley
• 2 tbsp chopped coriander
• 1 tbsp lemon juice
• 2 cloves garlic
• u00bd tsp ground clove
• u00bd tsp ground cinnamon
• 2 medium tomatoes

Instructions

 

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.
2. 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.
3. 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.
4. 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. 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, 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).
6. 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.
7. 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.

Nutrition

Calories: 450.00 kcalFat: 25.00 gCarbohydrates: 35.00 gProtein: 20.00 g

Keyword Lamb, Moroccan, Vine Leaves, Sweet Spices, Tomato Sauce

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I was standing in my kitchen, staring blankly at the fridge, and all I could think was, ‘What am I even doing here?’ It’s funny how a simple meal can snap you out of that funk.

I decided to whip up a lamb, tomato, and sweet spices dish, inspired by the vibrant flavors of Morocco. It’s amazing how the act of cooking can transform your mood and your day.

As I chopped the onions and grated the tomatoes, I felt a sense of purpose return. The aroma of cinnamon and cloves filled the air, and suddenly, my kitchen felt like a cozy haven.

This dish reminds me of a trip I took to Morocco years ago. We wandered through the bustling markets of Marrakech, where the air was thick with the scents of spices and grilled meats.

I remember sitting in a small cafe, savoring a plate of tender lamb wrapped in vine leaves, each bite bursting with flavors of tomato and sweet spices.

It was a moment of pure culinary bliss, and I knew I had to recreate it at home. This recipe is my attempt to capture that magic, to bring a piece of Morocco into my kitchen and share it with you.

The Origins of Lamb, Tomato, and Sweet Spices

Lamb, tomato, and sweet spices is a dish that embodies the essence of Moroccan cuisine. Moroccan cooking is known for its bold use of spices, and this dish is no exception.

The combination of lamb, tomatoes, and sweet spices like cinnamon and cloves reflects the country’s rich culinary heritage, influenced by Berber, Arab, and Mediterranean flavors.

Traditionally, this dish might be served during special occasions or family gatherings, where the slow-cooked, aromatic flavors bring people together.

In my kitchen, it’s become a comforting meal that transports me back to those vibrant Moroccan markets.

The Recipe: Lamb, Tomato, and Sweet Spices

Here’s the straightforward recipe for this Moroccan cuisine:

Ingredients

• 2 tbsp olive oil
• 4cm piece of ginger, finely chopped
• 2 cloves garlic, peeled and chopped
• 800g tomatoes, peeled and chopped
• 2 tbsp lemon juice
• 1 tsp caster sugar
• 50 vine leaves, preserved in brine
• 1 large fennel bulb
• 400g lamb mince
• 1 medium onion, finely chopped
• 1 small potato, peeled and coarsely grated
• 2 tbsp basmati rice
• 2 tbsp chopped parsley
• 2 tbsp chopped coriander
• 1 tbsp lemon juice
• 2 cloves garlic, finely chopped
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• 2 medium tomatoes, halved and coarsely grated

Instructions to Cook Lamb, Tomato, and Sweet Spices

Follow this step-by-step guide:

Preparing the Vine Leaves

• Use pickled vine leaves preserved in brine. Small, delicate leaves are better, but if you only have large leaves, trim them to roughly 12 by 12 cm. 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.

Making the Filling

• In a bowl, combine the lamb mince, onion, potato, basmati rice, parsley, coriander, lemon juice, garlic, cloves, and cinnamon.
• Cut the tomatoes in half, coarsely grate them into the bowl, and discard the skins.
• Add half a teaspoon of salt and some black pepper, and stir well.
• Leave the filling to marinate 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.

Preparing the Sauce

• Heat the olive oil in a medium pan.
• Add the ginger and garlic, and cook for a minute or two, taking care not to burn them.
• Add the chopped tomatoes, lemon juice, and sugar. Season with salt and pepper, and simmer for 20 minutes.

Assembling the Dish

• Use any torn or broken vine 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.
• Lay a prepared vine leaf on a work surface, veiny side up. Place 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 the rolled leaf 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).

Cooking the Dish

• 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.

Serving

• Bring the dish to the table in the pan – it looks great.
• Serve a few vine leaves and fennel slices with warm basmati rice.
• Spoon the braising juices on top and garnish with fresh coriander.

Helpful Tips

1. Choosing Vine Leaves: If you can’t find pickled vine leaves, you can use fresh ones. Just blanch them in boiling water for a minute to soften them before using.
2. Marinating the Filling: Letting the filling marinate for a few hours or overnight really helps the flavors meld together. Don’t skip this step if you can help it!
3. Cooking Time: The 70-minute cooking time is crucial for tenderizing the lamb and allowing the flavors to develop. Resist the urge to rush it.
4. Serving Suggestions: While basmati rice is traditional, you can also serve this dish with couscous or even a simple green salad for a lighter meal.
5. Storing Leftovers: This dish reheats beautifully. Store any leftovers in an airtight container in the fridge for up to three days.

Variations

1. Vegetarian Option: Swap the lamb mince for a mix of lentils and mushrooms for a hearty vegetarian version.
2. Spice It Up: If you like a bit of heat, add a pinch of cayenne pepper or a chopped chili to the filling.
3. Herb Variations: Experiment with different herbs like mint or dill to add a fresh twist to the dish.
4. Different Wraps: If vine leaves are hard to come by, you can use cabbage leaves or even grape leaves as an alternative.

Final Thoughts

Cooking this lamb, tomato, and sweet spices dish was a reminder of how food can be a powerful connector. It brought me back to that bustling Moroccan market, and it brought my family together around the dinner table.

The process of preparing the vine leaves, mixing the filling, and simmering the sauce was therapeutic, and the end result was a meal that was both comforting and exotic.

Don’t be intimidated by the steps – each one is worth it for the burst of flavors you’ll enjoy. Whether you’re looking to shake up your dinner routine or just want to try something new, this dish is a delicious way to bring a bit of Morocco into your home.

Happy cooking!