Balkan Braised Lamb with Vine Leaves in Spicy Tomato Sauce from Hot and Spicy by Marlena Spieler

Name: Balkan Braised Lamb with Vine Leaves in Spicy Tomato Sauce from Hot and Spicy by Marlena Spieler
Ingredients: 3 dried hot red chillies - left whole or broken into halves (with seeds discarded); 1 tablespoon olive oil; 10 to 15 fresh grape leaves or brined grape leaves that have been rinsed in water to rid them of their salty coating; Squeeze of lemon; 500 ml/16 fl oz tomato sauce; Pinch of sugar; 675 g/1½ lb boned shoulder of lamb, cut into bite-sized chunks; 75 g/3 oz pine nuts; 2 onions, sliced; Salt (omit if using brined vine leaves) and black pepper to taste; 6 cloves garlic, chopped; 1½ teaspoons cinnamon; 100 g/4 oz raisins; ¾ teaspoon curry powder; 1 teaspoon cumin

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I once lived in Oregon next to eight acres of wild grapes. In the summer and autumn we gorged ourselves on grape sweets and puddings and put up jam, preserves and syrups for the winter. One year I ...

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Ingredients

3 dried hot red chillies - left whole or broken into halves (with seeds discarded)
1 tablespoon olive oil
10 to 15 fresh grape leaves or brined grape leaves that have been rinsed in water to rid them of their salty coating
Squeeze of lemon
500 ml/16 fl oz tomato sauce
Pinch of sugar
675 g/1½ lb boned shoulder of lamb, cut into bite-sized chunks
75 g/3 oz pine nuts
2 onions, sliced
Salt (omit if using brined vine leaves) and black pepper to taste
6 cloves garlic, chopped
1½ teaspoons cinnamon
100 g/4 oz raisins
¾ teaspoon curry powder
1 teaspoon cumin