Turkish-Style Stuffed Lettuce Rolls with Spiced Lamb and Rice

Ingredients

• 2 butterhead or iceberg lettuce, outer leaves carefully separated — you need about 20 large intact leavesCos lettuce also works well; avoid Little Gem as the leaves are too small to roll
• 400 g lamb minceor use beef mince
• 120 long-grain white rice, rinsed under cold water until the water runs clear
• 40 g pine nuts, toasted in a dry pan until goldenor use toasted flaked almonds
• 40 g currants
• 1 onion, finely grated
• 3 cloves garlic, crushed
• 1 tsp ground allspice
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 2 tbsp tomato purée
• 400 g chopped tomatoes, from a tin
• 300 ml chicken or lamb stock
• 1 lemon, juice only
• 20 g flat-leaf parsley, finely chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1 pinch black pepper, freshly ground
• 200 full-fat natural yoghurt
• 4 flatbreads, warmed (optional)

Contains: cereals gluten, milk, nuts.

Method

1. Bring a large pot of water to the boil. Blanch the separated lettuce leaves in batches for 30 seconds each until they are just pliable and have lost their stiffness. Transfer immediately to a bowl of cold water, then lay flat on a clean tea towel and pat dry. Set aside.About 8 min
2. In a large bowl, combine the lamb mince, rinsed rice, grated onion, crushed garlic, allspice, cinnamon, cumin, pine nuts, currants, chopped parsley, tomato purée, salt and a good grind of black pepper. Mix thoroughly with your hands until everything is evenly distributed. The filling should feel well-seasoned and fragrant — taste a tiny raw pinch and adjust if needed.About 5 min
3. Lay a lettuce leaf flat on your work surface. Place 2 heaped tablespoons of filling in the centre, fold in the sides and roll up firmly from the base like a small parcel. Repeat with the remaining leaves and filling, placing each roll seam-side down. If a leaf tears, overlap two smaller ones.About 15 min
4. Heat the olive oil in a wide, deep sauté pan or casserole dish over a medium heat. Pour in the chopped tomatoes, stock and lemon juice, stir to combine and bring to a gentle simmer.About 3 min
5. Arrange the stuffed rolls snugly in the pan in a single layer, seam-side down, nestled tightly together so they hold their shape during cooking. Spoon some of the tomato broth over the top. Cover with a lid and simmer gently over a low heat for 35–40 minutes, until the rice is fully cooked and the rolls are tender. Check halfway through and add a splash more stock if the pan looks dry.About 40 min
6. Serve the rolls in deep bowls with plenty of the tomato broth ladled over. Add a generous spoonful of yoghurt alongside and warm flatbread for scooping.