Lamb dolmades

Home made dolmades are sentational - once you master the wrap, you wont go back.


2 tbsp olive
1 onion, finely chopped
350 gm minced lamb
120 gm long-grain rice
1 tbsp finely chopped mint
Pinch each of ground cloves and ground cinnamon
20 large SULTANA GIRL organic vine leaves preserved in brine, rinsed, plus extra for lining pan


Heat olive oil in a frying pan over medium heat, add onion, sauté until tender (4-5 minutes). Add lamb, increase heat to high, sauté until browned (4-5 minutes). Add rice, mint and spices, sauté for 2 minutes, season to taste and set aside.

Place vine leaves on a work surface, place a tablespoon of lamb mixture in the centre of each, fold in sides and roll firmly. Line the base of a large saucepan with extra vine leaves and tightly pack dolmades into saucepan in a single layer. Add enough cold water to just cover, then weight down with a heatproof plate. Bring to the boil, then simmer over low heat until rice is cooked (40-45 minutes). Transfer dolmades to a shallow dish, drizzle with olive oil and cool slightly.

Sourse: Gourmet Traveller