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1. Melt the butter in a 10-to 12-inch skillet set over moderate heat. Add the on-ions, lower the heat and cook, stirring frequently, for 5 to 8 minutes, or until they are soft and lightly colored. Transfer them to a large bowl.
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2. Bring 2 cups of water to a boil in a 1½ -to 2-quart saucepan set over high heat. Stir in the rice, lower the heat and cook uncovered for 8 minutes, then drain through a sieve.
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3. Stir the rice, lamb, coriander, dill, mint, peas, salt and a few grindings of pepper into the onions and toss all the ingredients together lightly but thoroughly. Taste for seasoning.
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4. Bring 4 cups of water to a boil in a 1½ - to 2 - quart saucepan and drop in the vine leaves. Boil briskly for 3 or 4 minutes, uncovered, then drain and pat the leaves thoroughly dry with paper towels.
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5. One at a time, place the leaves rough-side up on a flat surface, stem sides facing you. Heap 2 tea-spoons of filling in the center of the leaf and bring up both rounded sides, so that they meet in the middle, thus enclosing the filling.
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6. Then beginning at the far side, roll the vine leaf into a loose cylinder, tucking in the ends as you do and allowing enough slack for the rice to expand as it cooks.
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7. Arrange the rolls, seam-side down, in a shallow casserole just large enough to hold them in one layer. Pack them in snugly side by side so that they retain their shape while cooking.
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8. Pour in the chicken stock and bring to a boil over high heat. Cover the casserole tightly, lower the heat, and simmer un-disturbed for about 45 minutes.
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9. Serve the vine rolls with a bowl of yoghurt sprinkled with cinnamon.
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