1/4 c Olive oil
1 lb Lamb
1 Onion
1/2 c Short grain rice
1 tb Dill weed
1/3 c Pine nuts
1 ds Tomato paste
3 c Rich chicken broth
Salt and pepper
1/4 c Water
3 tb Lemon juice
1 qt Jar grape leaves; rinsed well
Rinse grape leaves well. Saute the onion until translucent. Add
meat, stirring to break pieces. Add rice, dill, pine nuts, tomato
paste, and water. Season with salt and pepper to taste. Cook over
medium heat for 10 minutes.
Cover the bottom of a Dutch oven with grape leaves. Stuff the
remaining leaves by placing leaf side down, on the palm of the
hand, with base of leaf toward palm and tip toward middle finger,
shiny side down. Put a spoonful of meat in center and fold from
botton, tuck in edges snuggly. Arrange tip side down in pan. Add
chicken broth to within 1" of top layer. Place a plate upside down
on top layer and press. Cover and cook oveer medium heat for
30 minutes or until rice is tender. Sprinkle with lemon juice and
cook 5 minutes longer.
