Lamb and feta stuffed kale dolma with tomato sauce and pilaf
By OcadoLife
Published on 21 April 2022
A wintry take on a Greek dish using dark,
green, leafy kale.Time and servings
1 hr 15 minsTotal time
4Servings
1 hr 15 minsCooking time
Ingredients
- 300 g of whole kale leaves, tough lower stalks removed
- 500 g of lamb mince
- 15 g of fresh oregano, leaves finely chopped
- 1 onion, finely chopped
- 2 cloves of garlic, grated
- 100 g of arborio rice
- 200 g of feta
- 1 tbsp of chilli flakes
- 680 g of passata
- 1 onion, diced for the sauce
- 4 garlic cloves, chopped for the sauce
- 15 g of coriander, chopped
- 1 small handful of parsley, chopped to serve
- 1 drizzle of extra virgin olive oil, to serve
Method
Step 1
Preheat oven to 190°C/170°C fan/gas 5. Bring a large pan of water to the boil and add the kale for 4 mins. Drain and plunge into a bowl of ice water to stop them cooking. Once cool, leave to dry in a colander.Step 2
Place the ingredients for the sauce in a pan and bring to a gentle simmer. Cook for 15 mins. Season to taste and blitz with a stick blender until smooth. Pour a third over the base of a 20x25cm roasting dish; keep the rest to one side.Step 3
Mix the onion, garlic, lamb, uncooked rice, feta, oregano and chilli together in a bowl with your hands. Really squeeze and squish it until it’s very well mixed.Step 4
Lay a kale leaf out flat and take some of the lamb mix. Shape into a sausage and lay at the top of the leaf. Tuck in the sides of the leaf and then roll down to the stalk, making a parcel. Trim off any excess stalk.Step 5
Place them as you do them into the dish, keeping them tightly packed. Repeat until you’ve used up the leaves.Step 6
Pour the remaining tomato sauce over the dolma and bake in the oven for 45 mins until bubbling and the lamb is cooked through. The rice will plump up and cook in this time too.Step 7
Serve the dolma with parsley and a good glug of olive oil. It’s great with rice or crusty bread to soak up the juices.