Lamb-Stuffed Grape Leaves, the AIP Way

Ground lamb wrapped in grape leaves with warm spices turns a humble pound of meat into something you set down with real pride. This is the dish for the night you want food on the table that holds a meal together.

Lamb is a generous source of protein, zinc, vitamin B12, and iron, nutrients involved in energy and the body's everyday repair. Ginger and turmeric bring warmth as aromatics, and the dried cranberries add a bright, tart-sweet note to the filling.

Rolling each packet by hand, one after another, is its own small unhurried ritual. When they come out of the oven, tender and fragrant, take a moment of gratitude for the animal and the whole ingredients that made the meal.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, chopped
• 1 1/2 lb ground lamb
• 1 teaspoon ground ginger
• 1 teaspoon dried oregano
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 tablespoons dried cranberries
• 2 tablespoons lime juice
• sea salt, to taste
• about 20 jarred grape leaves (one 16 oz jar)
• 1/4 cup water
• 2 tablespoons lemon juice

Swaps made: none beyond the source's own AIP adaptation, which already replaced raisins, cauliflower, and non-compliant spices. All listed ingredients are elimination-phase compliant.

Method

• Warm the coconut oil in a skillet over medium heat and saute the chopped onion until soft.
• Add the ground lamb along with the ginger, oregano, turmeric, and cinnamon. Cook, breaking up the meat, until it is browned through.
• Stir in the dried cranberries and lime juice and cook a few minutes more. Season with sea salt, then take the pan off the heat and let the filling cool enough to handle.
• Lay out each grape leaf, spoon a portion of filling onto it, and fold it into a snug packet. Arrange the packets seam side down in a baking dish.
• Pour the water and lemon juice over the top, cover the dish, and bake at 350 F for 30 to 45 minutes, until the liquid has cooked away.

Make-ahead and freezer note

These are freezer-friendly. Wrap the dolmas and freeze them before baking, then thaw and bake when you are ready to serve. This makes them a good batch-cooking project for the week ahead.

*Adapted from a-clean-plate*