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Ingredientes
- Extra virgin olive oil
- 2 pound grnd lamb
- 1 1/2 c. minced onions
- 1 (15 ounce.) can tomato sauce
- 1/4 c. lemon juice
- 1/4 c. minced fresh parsley
- 1/4 c. currants
- 1/2 c. pine nuts
- 1/2 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 2 (1 quart.) jars grape leaves
- 1 recipe risotto (see below)
Direcciones
- Heat butter in heavy skillet. Add in rice, cook over medium heat, stirring constantly till butter is absorbed. Pour in 1 c. stock. Cook, stirring frequently till stock is absorbed. Add in 1/2 c. stock, cook till stock is absorbed. Add in remaining stock, stir well. Cover simmer till stock has been absorbed. Cook for about 25 min.
- Heat 1/3 c. oil in large frying pan. Add in lamb, cook over medium heat till lamb loses red color. Add in onions. Cook till lamb is lightly brown. Add in tomato sauce, lemon juice, parsley, currants, pine nuts, cinnamon, paprika and allspice; mix well.
- Reduce heat till most of liquid has evaporated. Stir in risotto till well mixed; cold. Wash grape leaves in warm water. Cut off stems and open leaves.
- Shape 1-2 tsp. lamb mix (according to size of leaf) into rolls. Place near stem ends of leaves. Fold over sides of leaves, roll up from stem end.
- Grease large casserole heavily with extra virgin olive oil. Place layer of grape leaves over bottom of casserole in layers. Cover. Bake in preheated 350 degree oven for 45 min. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 187 | 55% |
| Total Fat 20.95g | 26% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 249mg | 10% |
| Potassium 576mg | 16% |
| Total Carbs 24.78g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 19.68g | 13% |
| Protein 14.72g | 24% |
