Lamb with Grape Leaves

(Caput Asi - Aegean Region)

250 g grape leaves, fresh or in jar
250 g lamb cubes, cooked with water
1 medium-size onion, thinly sliced
1/3 cup rice, washed and drained
3 tbsp butter
3 tbsp crushed tomatoes, canned

Garlic Yogurt Sauce:
1/2 cup plain Turkish yogurt
1 garlic clove smashed with salt

Cook the leaves in hot water for 2-3 minutes, drain. Cut off the stems & discard. Cut the leaves in chunks and place in a pot. Add the cooked lamb and sliced onions. Spread the rice, crushed tomatoes, butter, 1 cup of hot water, salt and pepper. Cover and cook at medium-low heat. Check the water occasionally, and if necessary, slowly add more hot water until the rice is done.

Serve the Caput Asi with a few spoons of garlic yogurt.