INGREDIENTS 400 gms bottled grape leaves, rinsed and drained Several Lamb bones 3 cloves garlic 450 gms ground lamb 1/2 cup long-grain white rice 1/2 tsp ground cinnamon 1 tsp salt 1/2 tsp freshly ground black pepper 1 tbsp New Mexico red chilli, ground juice of 1 lemon 1/2 cup sugar 800 gms canned whole tomatoes
METHOD Place lamb bones and garlic in a large saucepan. Mix together ground lamb, rice, cinnamon, salt, pepper, chilli, lemon juice and sugar. Place a spoonful of this mixture on each grape leaf and roll up, tucking ends in. Place rolled leaves on top of the bones in the saucepan.
Drain liquid from tomatoes into the pan; coarsely chop tomatoes and add to the pan. Add enough water to come to just below the top of the rolls. Bring mixture to a boil over high heat. Reduce heat to a simmer, cover and cook for about 30 minutes or until rice in the filling is tender.