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1
Combine meat with olive oil, onion, herbs, rice and season generously.
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2
Line the pot you will be cooking your dolma in with a couple of layers of torn grape leaves (to prevent the dolma from being scorched while cooking).
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3
Place a grape leaf, shiny side down, on surface in front of you.
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4
If the stem is quite thick, cut it out with a knife, making a V.
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5
Pinch off about a teaspoon of the meat filling and place in the centre of the leaf.
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6
Fold in sides of leaf and roll up, not too loose and not too tight (allowing a bit for the expansion of the rice as it cooks), into neat little packets.
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7
Place neatly in pot and continue making dolma until you've used up all your meat mixture.
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8
Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water.
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9
Weight down with a plate and put lid on pot.
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10
Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender.
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11
Carefully remove dolma, and place in a heatproof platter.
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12
Make Egg-Lemon Sauce (Avgolemono).
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13
Beat the eggs with the lemon juice and corn flour.
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14
Slowly dribble in hot stock left from cooking dolma, whisking egg mixture constantly.
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15
Keep adding hot liquid slowly, whisking, to temper the eggs.
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16
Pour the egg mixture into the pot with the remaining stock and whisk over a medium-low heat until sauce has thickened.
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17
Pour sauce over your dolma and enjoy!
