Lebanese Grape Leaf Rolls

Photo: flickr user bobjudge

Ingredients

1 jar grape leaves (12 - 16 oz.), rinsed and drained

several lamb bones

3 whl garlic cloves

1 pound ground lamb

1/2 cup long-grain white rice, uncooked

1/2 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon New Mexico red chile, ground

1 lemon, juice of

1/4 cup sugar

1 can whole tomatoes, (28 oz.)

Preparation

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, chile, 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

Makes 3 to 4 dozen small or 2 dozen large rolls.