In a large mixing bowl, combine lamb, onion, garlic, pine nuts, fresh and dried herbs, salt, and black pepper. In a separate bowl, hydrate the masa by slowly incorporating the warm water and kneading it until a ball forms. Break apart the masa and incorporate into the lamb mixture until all the ingredients are fully mixed; don’t overwork.

Rinse the grape leaves and trim the stem off each leaf. Reserve any small or torn leaves and layer these across the bottom of a wide, lidded pot or Dutch oven. Take a grape leaf, lay it shiny side down, and place a tablespoon of filling near the bottom, or stem end, of the leaf. Fold the end of the leaf up and over the filling; then fold the sides over the filling and roll up the dolma. Place the dolma seam side down in the pot. Repeat with remaining filling and grape leaves, filling the pot with dolmas as you go.

Season lightly with salt and pepper. Pour olive oil and crushed tomatoes over the dolmas. Layer any remaining leaves on top, then pour chicken stock over the dolmas. Place an inverted plate on top of the dolmas to weigh them down and prevent them from moving around while cooking.

Cover with a lid and bring to a boil. Reduce heat and simmer for 45–50 minutes. Remove from heat, keep covered, and allow the dolmas to sit and absorb any remaining juices for at least 30 minutes.

These are best at room temperature. They can also be refrigerated and enjoyed cold.