Middle Eastern Lamb Casserole Baked Under Vine Leaves Recipes

MIDDLE EASTERN LAMB CASSEROLE BAKED UNDER VINE-LEAVES

Steps:

• Combine spices, lemon juice, oil and salt to form a smooth paste.
• Place lamb in a ceramic or glass dish, add paste and combine well.
• Cover and refrigerate for at least 4 hours.
• Transfer lamb to a heavy-based casserole, add orange juice and stock.
• Combine well, cover with a tight fitting lid, then cook stirring occasionally, at 180c for 1 hour.
• Stir through apricots and prunes, return to the oven and cook for another 30 minutes or until lamb is tender.
• Place vine leaves over lamb in overlapping layers, then replace lid and cook for another 30 minutes.
• I would serve this over cous cous with a Moroccan-style salad on the side.

ISRAELI STUFFED VINE LEAVES

Steps:

• To prepare the grape leaves: If using fresh, soak for 5 to 6 minutes in hot water. If using canned, soak for 5 to 6 HOURS in cold water. For either, gently squeeze dry with clean kitchen towels.
• Soak the prunes in water for 3 hours; remove and coarsely chop.
• Coarsely chop the cherries and raisins.
• Combine all the ingredients except the vine leaves, lemon slices, and oil.
• Use the mixture to stuff the leaves that you will roll up into 2 inch rolls while tucking in the edges.
• Cover the bottom of a shallow pan with half the lemon slices; arrange the rolled vine leaves on top.
• Top that with the remaining lemon slices; pour in the olive oil and 2 cups water.
• Cook over medium heat for 1 hour.
• To serve hot: Remove leaves with a slotted spoon and serve on a lemon slice (from the bottom layer).
• To serve cold: Discard all the lemon slices and chill the leaves well.

LAMB CASSEROLE

Steps:

• Preheat oven to 180°C.
• Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
• Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
• Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
• Remove from heat and transfer into casserole dish.
• Add peas.
• Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
• Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
• Serve with boiled potatoes.