Preheat the oven to 200°C.
Sauté onion and garlic in olive oil for 4 minutes.
Brown the lamb mince in the pan for 3 minutes.
Stir in cumin, coriander, cinnamon, and tomato purée for 1 minute.
Add lamb stock, sultanas, and pine nuts, then simmer for 15 minutes.
Mix in fresh coriander and seasoning, then set aside to cool.
Sauté a second onion and garlic in olive oil for 3 minutes.
Simmer tomatoes, sugar, and coriander seeds for 20 minutes until thick.
Fry marrow strips in batches until softened and golden.
Season the fried marrow slices with salt and pepper.
Roll lamb mixture inside marrow slices and place in an ovenproof dish.
Cover rolls with tomato sauce, mozzarella, and parmesan.
Bake covered for 15 minutes, then uncovered for 8 minutes.
Whisk lemon juice and olive oil together to make the dressing.
Toss salad leaves with the dressing in a bowl.
Serve two marrow rolls per plate with the fresh salad.