Lamb Stuffed Vine Leaves

Serves 6 - allow 4 each plus a few spares for seconds or cold the next day.

I often make these around Succot when it is customary to eat stuffed food; as such food is a symbol of abundance. If you can't get vine leaves then use cabbage, lettuce or the outside of leaves of a leek. If you can't get minced lamb then use steak or chuck mince but instead of apricots use prunes

30 large vine leaves
250g (8oz) rice
500g (1lb) minced lamb
125g (4oz) onion
125g (4oz) apricots
1 tsp cumin
1 tsp coriander

Sauce
Good handful of freshly chopped parsley & rosemary
150ml (5fl oz) tomato passata
3 tbsp oil
Juice of a lemon

Separately chop the nuts, onion, and fruit. Cook the rice in twice its volume of water with the spices and the fruit until all the liquid is absorbed. Add the meat or the nuts plus the herbs and season to taste.

Roll a small amount in each vine leaf -place filling at stem end, fold over the sides towards the center and roll towards the point (this is very calming when you get the knack). Place folded side down in a dish. Mix the passata, oil and lemon and pour over the leaves.

Cover and cook in a medium oven for 30-40 minutes 160ºC, 175ºC. 350ºF, Gas Mark 4, Moderate oven or microwave for about 10 minutes on high.

Gluten Free Lamb Stuffed Vine Leaves