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Best Lamb tomato and sweet spices in San Francisco
What the real thing tastes like
Real ingredients (via TheMealDB): 2 tbsp olive oil, 4cm piece finely chopped ginger, 2 cloves peeled and chopped garlic, 800g peeled and chopped tomatoes, 2 tbsp lemon juice, 1 tsp caster sugar, 50 vine leaves, 1 large fennel bulb, 400g lamb mince, 1 medium onion, 1 small peeled and coarsely grated potatoes, 2 tbsp basmati rice…
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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. Basmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves four. First make the filling. 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. To make the sauce, heat the oil in a medium pan. Add the ginger and garlic, cook for a minute or two, taking care not to burn t
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