Lamb tomato and sweet spices

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Use pickled vine leaves here, preserved in brine.
2. 2Small 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.
3. 3And 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.
4. 4Basmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves four.
5. 5First 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.
6. 6Add 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.
7. 7To make the sauce, warm the oil in a medium pan. Add the ginger and garlic, leave to cook for a minute or two, taking care not to burn them, then add the tomato, lemon juice and sugar. Season, and let it simmer for 20 minutes.
8. 8While the sauce is bubbling away, prepare the vine leaves. Use any torn or broken leaves to line the base of a wide, heavy saucepan.
9. 9Trim any leaves from the fennel, cut it vertically into 0.5cm-thick slices and spread over the base of the pan to cover completely.
10. 10Lay a prepared vine leaf (see intro) on a work surface, veiny side up. Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip.
11. 11Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, in a cigar shape.
12. 12Lay the in the pan, seam down, and repeat with the remaining leaves, placing them tightly next to each other in lines or circles (in two layers if necessary).
13. 13Add the saucePour the sauce over the leaves (and, if needed, add water just to cover). Lay the a plate on top, to weigh the leaves down, then cover with a lid.
14. 14Let come to a boil, turn the heat down and cook on a bare leave to simmer for 70 minutes. Most of the liquid should evaporate. Remove from the heat, and leave to cool a little - they are best served warm.
15. 15ServeWhen serving, bring to the table in the pan - it looks great. Serve a few vine leaves and fennel slices with warm rice. Spoon the braising juices on top and finish with coriander.