Lebanese Grape Leaf Rolls

• 1 jar grape leaves 12 - 16 oz., rinsed and drained
• lamb bones several
• 3 garlic cloves
• 1 pound ground lamb
• 1/2 cup long grain white rice uncooked
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon new mexico red chile ground
• 1 lemon juice of
• 1/4 cup sugar
• 1 can tomatoes whole, 28 oz.

1. Rinse bottled grape leaves, drain well.
2. If necessary, soak bottled or fresh leaves in hot water until pliable.
3. Place lamb bones & garlic in bottom of a large saucepan.
4. In a medium bowl, mix ground lamb with rice, cinnamon, salt, pepper, chile, lemon juice & sugar.
5. Place a spoonful of lamb mixture on each leaf & roll up, tucking ends in.
6. Place rolled leaves on top of bones in pan.
7. Drain liquid from tomatoes into pan; coarsely chop tomatoes & add to pan.
8. Add enough water to come to just below tops of

grape leaves, bones several, garlic, ground lamb, long grain white rice, ground cinnamon, salt, freshly ground black pepper, ground, lemon juice, sugar, tomatoes

Taken from www.yummly.com/recipe/Lebanese-Grape-Leaf-Rolls-1662000 (may not work)