INGREDIENTS
400 gms bottled grape leaves, rinsed and drained
Several Lamb bones
3 cloves garlic
450 gms ground lamb
1/2 cup long-grain white rice
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp New Mexico red chilli, ground
juice of 1 lemon
1/2 cup sugar
800 gms canned whole tomatoes

METHOD
Place lamb bones and garlic in a large saucepan. Mix together ground lamb, rice, cinnamon, salt, pepper, chilli, lemon juice and sugar. Place a spoonful of this mixture on each grape leaf and roll up, tucking ends in. Place rolled
leaves on top of the bones in the saucepan.

Drain liquid from tomatoes into the pan; coarsely chop tomatoes and add to the pan. Add enough water to come to just below the top of the rolls. Bring mixture to a boil over high heat. Reduce heat to a simmer, cover and cook for about 30 minutes or until rice in the filling is tender.