Lemon-Lamb Rib Grape Leaves (Slow-Braised)

Ingredients

• Frozen or fresh grape leaves
• 200 g finely minced beef
• 2 cups Egyptian rice
• Salt
• 1 teaspoon ground cinnamon
• 1 teaspoon seven-spice mix
• 1 teaspoon sweet paprika or ground red pepper
• Juice of 4 lemons
• 1 kg lamb rib meat
• 4 tablespoons vegetable oil

Method

1. Wash the grape leaves and drop them into boiling water; boil for a few minutes until slightly tender. Do not overcook the leaves so they do not fall apart and become difficult to roll.
2. After boiling the grape leaves, place them in a colander to cool.
3. Meanwhile, prepare the filling.
4. Wash the rice well and drain it. Add the raw minced meat to the rice and mix with salt and spices.
5. Add 2 tablespoons of vegetable oil to the rice and mix the filling.
6. Place each grape leaf and put about one teaspoon of the filling in it. Roll the leaf, ensuring the edges are closed so the rice does not escape during cooking.
7. In the cooking pot, add 2 tablespoons of vegetable oil, arrange the lamb rib pieces and then place the stuffed grape leaves one by one over them. Press the rolls so they are tightly packed together.
8. When all the stuffed grape leaves are arranged, place a wide plate over them and press down so the rolls do not open while cooking.
9. Add 2 cups of water or more depending on the pot, enough to reach the level of the grape leaves.
10. Place the pot over very, very low heat and cook the grape leaves for about one hour. After the first hour add the juice of 2 lemons. Continue cooking over very low heat for another hour, then add the remaining lemon juice.
11. Monitor the pot occasionally to prevent the cooking liquid from drying out. Leave the sour grape leaves on the heat for at least 4 hours. You can add more lemon juice if desired.
    Timers: 240 min
12. When the grape leaves are cooked, invert the pot onto a wide plate or tray, reserving a little of the tangy cooking broth to obtain tender, tangy and moist grape leaves.