Swiss chard leaves stuffed with meat

Ingredients:

1 1/2 kg, 48 oz, Swiss chard
1 cup short grain rice
400 g, 14 oz, minced meat
1/2 cup lemon juice
1/4 cup shortening or butter
1 teaspoon salt
A dash of ground paprika
A dash of ground cinnamon
3 cups water

Preparation:

Remove Swiss chard roots.
Blanch leaves in boiling water for few seconds.
Remove with slotted spoon and put in cold water, then place in a colander.
Repeat the same procedure with remaining leaves.
Mix rice with minced meat, spices and salt.
Place a Swiss chard leaf, shiny side down, on a work surface.
Cut into 2 or 3 pieces, depending on size of leaf.
Place crosswise about a tablespoon of stuffing, depending on size of leaf.
Fold ends and roll firmly.
Repeat with remaining leaves.
Place 1/2 cup of shortening in a heavy pan.
Pack leaf rolls close together in layers.
Invert a heavy plate on top to keep rolls in shape during cooking.
Add lemon juice, 3 cups of water and a dash of salt.
Place pan over moderate heat, bring to a boil.
Lower heat and cook for 45 minutes or until tender.
Serve hot accompanied with cooked Swiss chard stems in sesame paste.