Stuffed Lamb Tomatoes
Ingredients
Ingredients | Measure |
Tomatoes | 4 large |
Sugar | Pinch |
Olive Oil | 4 tbs |
Onion | 1 chopped |
Garlic Clove | 2 finely chopped |
Lamb | 200g |
Cinnamon | 1 tbs |
Tomato Puree | 2 tbs chopped |
Rice | 50g |
Chicken Stock | 100ml |
Dill | 4 tbs |
Chopped Parsley | 2 tbs |
Mint | 1 tbs |
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