Meat Stuffed Grape Leaves
|Olive oil||2 Tablespoon|
|Ground lamb||2 Pound|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Risotto||2 Cup (32 tbs) (1 Recipe)|
|Grape leaves||2 Quart (Two 1 Quart Jars)|
Heat 1/3 cup oil in large frying pan.
Add lamb; cook over medium heat, stirring constantly, until lamb loses red color.
Add onions; cook, stirring, until lamb is lightly browned.
Add tomato sauce, lemon juice, parsley, currants, pine nuts, cinnamon, paprika and allspice; mix well.
Reduce heat; simmer until most of liquid has evaporated.
Stir in Risotto until well mixed; cool.
Wash grape leaves in hot water.
Cut off stems; open leaves.
Shape 1 to 2 teaspoons lamb mixture, according to the size of leaves, into rolls; place near stem ends of leaves.
Fold over sides of leaves; roll up from stem end.
Grease large casserole heavily with olive oil.
Place layer of grape leaves over bottom of casserole in layers; cover casserole.
Bake in preheated 350Â°F oven 45 minutes.