Middle Eastern Lamb Casserole Baked Under Vine-leaves

I found this recipe in a magazine. Although I make very similar dishes, I've never used the vine-leaves. The magazine blurb said they help to tenderise the meat and give a lemony tang to it. Funny, as you have already cooked the meat to tender and added lemon juice before the vine leaves are added. Still it looks interesting!

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 2  teaspoons sweet paprika
• 1  teaspoon ground ginger
• 1  teaspoon red chili powder
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1  teaspoon pepper
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon allspice
• 2  tablespoons lemon juice
• 1⁄4 cup olive oil
• 1  teaspoon salt
• 1  kg boneless leg of lamb, trimmed of excess fat and cut into 2 cm cubes
• 1  orange, juice of
• 2  cups  chicken stock
• 90  g apricots, chopped
• 90  g prunes, chopped
• 20  large grape leaves, fresh or preserved

Directions

1. Combine spices, lemon juice, oil and salt to form a smooth paste.
2. Place lamb in a ceramic or glass dish, add paste and combine well.
3. Cover and refrigerate for at least 4 hours.
4. Transfer lamb to a heavy-based casserole, add orange juice and stock.
5. Combine well, cover with a tight fitting lid, then cook stirring occasionally, at 180c for 1 hour.
6. Stir through apricots and prunes, return to the oven and cook for another 30 minutes or until lamb is tender.
7. Place vine leaves over lamb in overlapping layers, then replace lid and cook for another 30 minutes.
8. I would serve this over cous cous with a Moroccan-style salad on the side.