Instruction

• Heat oven to 180C/160C fan/gas 4
• Slice the tops off the tomatoes and reserve
• Scoop out most of the pulp with a teaspoon, being careful not to break the skin
• Finely chop the pulp, and keep any juices
• Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray
• Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured
• Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned
• Add the tomato pulp and juice, the rice and the stock
• Season generously
• Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed
• Set aside to cool a little, then stir in the herbs
• Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins
• Serve with salad and crusty bread, hot or cold