Ingredients :
1 jar grape leaves (12 – 16 oz.), rinsed and drained
several lamb bones
3 whl garlic cloves
1 lb ground lamb
1/2 cup long-grain white rice, uncooked
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbs New Mexico red chili, ground
1 x lemon, juice of
1/4 cup sugar
1 can whole tomatoes, (28 oz.)
Method :
* Rinse bottled grape leaves, drain well.If necessary,soak bottled or fresh leaves in hot water until pliable. Place lamb bones & garlic in bottom of a large saucepan. In a medium bowl, mix ground lamb with rice,cinnamon,salt,pepper,chili, lemon juice & sugar.Place a spoonful of lamb mixture on each leaf & roll up,tucking ends in.Place rolled leaves on top of bones in pan. Drain liquid from tomatoes into pan;coarsely chop tomatoes & add to pan.Add enough water to come to just below tops of rolls.Bring mixture to a boil over high heat. Reduce heat to a simmer, cover & cook about 30 minutes or until rice in filling is tender.
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