Τσιγαρίζουµε το κρέας στο ελαιόλαδο µε το κρεµµύδι και τον άνηθο για 10 λεπτά, προσθέτουµε το νερό και τα αφήνουµε να σιγοβράσουν 20 λεπτά. Προσθέτουµε τα αµπελόφυλλα και τα αφήνουµε να σιγοβράσουν ακόµα 20 λεπτά.
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