Lemony Lamb Dolmas (Stuffed Grape Leaves)

I most find my paleo recipes from Pinterest, but this yummy one is from Practical Paleo.
This is not my first time making this and it won't be my last. You can have it for dinner or serve as an appetizer.

The grape leaves are a little time consuming, but so worth it in the end. If I can get them made with 2 little ones, anyone can right?!

Both times I have made these I ended up not having cauliflower for the "rice" and they still tasted great.

If you're opposed to eating lamb, you could probably substitute ground beef, but I honestly wouldn't. The flavor of the lamb just electrifies the senses and the combination of spices will make your kitchen and house small amazing.

The raisins give that sweet pop of flavor to go along with the savory spices.
You will not be disappointed with this recipe!


You Will Need:

1 Tbs coconut oil
1 small onion, finely diced
1 lb ground lamb
1 tsp nutmeg
1/2 tsp cinnamon
1 tsp cumin
1 tsp dried oregano
2 Tbs raisins
1 cup cauliflower, grated
Juice of 1 lime
Salt and pepper, to taste
20 grape leaves
1 lemon
1/4 cup water
2-3 bay leaves
2 Tbs raw sliced almonds

• Preheat oven to 350.
• In a large skillet over medium heat, melt the coconut oil and saute the onion until clear. 

• Add the lamb, nutmeg, cinnamon, cumin, oregano, and raisins and cook until the lamb is slightly pink inside.

• Add the grated cauliflower and cook another 2-3 minutes. 
• Squeeze the lime into the mixture and combine. Set aside to cool before rolling the grape leaves.

• Gently separate and unroll the grape leaves, they are very delicate.
• Spoon a small amount of the lamb mixture into the middle of each grape leaf and roll the bottom of the leaf up. Then, fold the sides over and continue to roll until the end is tucked underneath.

• Lay the dolmas in an oven-safe dish with the finished side down. Slice the lemon thinly and then squeeze juice all over the dish. Pour the water into the dish and top with the bay leaves and sliced almonds.

• Cover with foil and bake for 30-45 minutes until the leaves turn a darker shade and the water evaporates. Remove the bay leaves before eating.