Greek · Lamb

Stuffed Lamb Tomatoes

Name: Stuffed Lamb Tomatoes
Cook time: 1 h
Total time: 1 h
Cuisine: Greek
Ingredients: 4 large Tomatoes; Pinch Sugar; 4 tbs Olive Oil; 1 chopped Onion; 2 finely chopped Garlic Clove; 200g Lamb; 1 tbs Cinnamon; 2 tbs chopped Tomato Puree; 50g Rice; 100ml Chicken Stock; 4 tbs Dill; 2 tbs Chopped Parsley; 1 tbs Mint

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Ingredients

Tomatoes4 large
SugarPinch
Olive Oil4 tbs
Onion1 chopped
Garlic Clove2 finely chopped
Lamb7 oz
Cinnamon1 tbs
Tomato Puree2 tbs chopped
Rice1¾ oz
Chicken Stock7 tbsp
Dill4 tbs
Chopped Parsley2 tbs
Mint1 tbs

Instructions

1
Heat oven to 180C/160C fan/gas 4.
2
Slice the tops off the tomatoes and reserve.
3
Scoop out most of the pulp with a teaspoon, being careful not to break the skin.
4
Finely chop the pulp, and keep any juices.
5
Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
6
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.
7
Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned.
8
Add the tomato pulp and juice, the rice and the stock.
9
Season generously.
10
Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed.
11
Set aside to cool a little, then stir in the herbs.
12
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.