Lamb Dolmades (Stuffed Grapes Leaves)

Instructions

1. Rinse the grape leaves to remove excess brine. Any cut up leaves may be used to line the pot later on. Rough chop the raisins and pine nuts.
2. In a bowl, mix the ground lamb, raisins, pine nuts, garlic, onions. Cumin, cinnamon, mint, parsley, dried oregano, salt and pepper. Then add in the rice.
3. In a pan on a medium high heat, test fry a little portion to determine the taste, then adjust the seasonings.
4. Lay out the grape leaves on board. Shiny and smooth side down. Put  about 30g of lamb mixture and roll it up in the leaves. Roll it like how spring roll is rolled. 
5. In a pot, put the extra onions as a bed and line the pot with the remaining leaves. Layer the rolled up dolmades seam side down. Season with salt and add in lemon juice. Add in chicken stock enough to cover the dolmades. May cover with grape leaves on top. Place a plate or another pot on top to weigh down the rolls to prevent from floating. Simmer for 30 to 45 minutes. Check for doneness. Serve with toum (white garlic sauce)