Stuffed Lamb Tomatoes

Name: Stuffed Lamb Tomatoes
Yield: 4 servings
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Tomatoeslarge4
Sugar
Olive Oil4 tbsp
Onion1
Garlic Clove2
Lamb200 g
Cinnamon1 tbsp
Tomato Puree2 tbsp
Rice50 g
Chicken Stock100 ml
Dill4 tbsp
Chopped Parsley2 tbsp
Mint1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
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.
2
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.
3
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.