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Moroccanby TheMealDB

Lamb tomato and sweet spices

Serves
1
Cook my version

Ingredients

Servings
1

Steps

0 of 9 done
Notes

Use pickled vine leaves here, preserved in brine. Small 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. And remove any stalks.

Lamb tomato and sweet spices

Source: TheMealDB