|Lamb leg cubes||8 Medium (3 Inch)|
|Chopped parsley||8 Teaspoon|
|Pistachio nuts||2 Ounce|
|Pine nuts||2 Ounce|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Beef broth/Consomme||2 Cup (32 tbs)|
|Canned tomato sauce||4 Ounce|
|Garlic||3 Clove (15 gm), quartered|
Cut a pocket in each lamb cube.
Dust the insides with salt, pepper, allspice and cinnamon.
Combine the parsley, nuts and rice in a bowl.
Fill the pockets with the mixture.
Sew the openings in each cube with needle and thread.
Saute the meat in the heated oil until nicely browned.
Drain the oil.
Pour in the beef broth, tomato sauce, garlic and salt to taste.
Bring to boil over high heat.
Reduce heat and cover.
Simmer about thirty to forty-five minutes, or until the meat is very tender.
Note: If you are preparing sarma or dolma the same day, you can cook the two dishes together.
First, arrange the meat pockets in the bottom of the pan.
Layer the stuffed grapeleaves over the meat, sprinkling a few garlic pieces over each layer.
Cover with salted water and pour in the juice of one lemon.
Place a heavy plate over the top.
Simmer about thirty minutes, or up to one hour, or until the grape leaves are tender and the meat is cooked through.