A delightful twist on traditional dolmades, these Swiss chard rolls are filled with a flavorful mixture of lamb, rice, and raisins, then cooked to perfection in a tangy tomato sauce.
Prepare the filling by sautéing the onion in a skillet until softened.
Use medium heat to avoid burning the onion and stir frequently.
Add the ground lamb to the skillet and cook until browned.
Break up the lamb with a spatula to ensure even cooking.
Stir in the rice, raisins, curry powder, salt, and pepper, and cook for 2 minutes.
Mix well to evenly distribute the spices and flavors.
Steam the Swiss chard leaves until pliable, about 3 minutes.
Avoid over-steaming to maintain the vibrant green color of the leaves.
Place a spoonful of filling on each leaf and roll tightly.
Fold the sides of the leaf over the filling before rolling to secure it.
Arrange the rolls in a baking dish and pour tomato sauce over them.
Ensure the rolls are snugly packed to prevent unrolling during cooking.
Bake in a preheated oven at 350°F for 30 minutes.
Cover the dish with foil to retain moisture while baking.
Serve the rolls with a squeeze of fresh lemon juice.
Add a sprig of fresh dill on top for an elegant presentation.
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