Quinoa Vine Leaves with Lamb Chops Recipe
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| Quinoa Vine Leaves with Lamb Chops |
Preparation: 50 minutes approximately
Cooking: 1 hour & 45 minutes approximately
Serves: 4
Cuisine: Arabian Levant
All you need
300g lamb chops
1 tsp corn oil
1 tsp salt
1/2 tbsp al alali Ground Allspice – for lamb chops
5 cups water
3 cardamom pods, 2 bay leaves, 1 cinnamon stick
1 1/2 cup white quinoa
300g ground beef
1 tsp al alali Extra Virgin Olive Oil
2 tsps salt
2 tsps al alali Ground Allspice
1/2 tsp al alali Ground Cinnamon
2/3 jar al al ali Vine Leaves
4 cups lamb broth
3/4 cup lemon juice
Salt to taste
Plain yogurt
Directions
- Heat corn oil in a skillet on medium-high heat. Brown lamb chops for 4 minutes on each side and season with salt and al alali Allspice. Add 5 cups water, cardamom, bay leaves, and cinnamon stick. Bring to a boil. Simmer on medium heat for 20 minutes
- In the meantime, gently rinse vine leaves under running water. Allow to drain
- In a separate bowl, hand mix quinoa, ground beef, al alali Extra Virgin Olive Oil, salt, al alali Allspice and al alali Ground Cinnamon
- Place vine leaf, vein side up, on a flat surface. 2 corners of the vine leaf should be facing you. Place about 1/2 - 3/4 tbsp quinoa stuffing towards the bottom center of the leaf. Wrap and roll the vine leaf. Repeat for all vine leaves
- Strain broth from lamb chops. Arrange lamb chops on the bottom of a medium pot. Align rolled vine leaves closely to each other on top of the lamb chops. Gently press a solid, white plate upside down onto the vine leaves
- In a separate bowl, add broth, lemon juice and salt. Adjust seasoning to taste
- Gradually pour broth into the pot, until broth reaches below the level of the plate. (You don’t necessarily have to use all the broth, depending on the size of your pot)
- Bring vine leaves to a gentle boil, then lower heat and cover. Simmer for 1h45 – 2hrs, until vine leaves and quinoa are tender
- You can serve vine leaves and lamb alone, or with the lemon broth on the side
- Serve with yogurt and enjoy!
