Stuffed Lamb Tomatoes
Juicy tomatoes filled with spiced lamb, rice and herbs, baked until tender — a comforting Mediterranean-style main perfect hot or cold.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 4 pcs tomatoes
- 0.01 g sugar
- 4 tbsp olive oil
- 1 pcs onion
- 2 pcs garlic clove
- 200 g lamb (minced)
- 1 tbsp cinnamon
- 2 tbsp tomato puree
- 50 g rice
- 100 ml chicken stock
- 4 tbsp dill (chopped)
- 2 tbsp parsley (chopped)
- 1 tbsp mint
Directions
- Preheat oven to 180C (160C fan)/gas 4.
- Slice tops off tomatoes and reserve; scoop out pulp and juices, finely chop pulp and keep juices; sprinkle inside tomatoes with a pinch of sugar and place on a baking tray.
- Heat 2 tbsp olive oil in a large frying pan, add chopped onion and garlic and cook gently about 10 minutes until soft but not coloured.
- Add minced lamb, cinnamon and tomato purée, increase heat and fry until meat is browned.
- Add chopped tomato pulp and juices, rice and chicken stock; season generously, bring to the boil then simmer about 15 minutes until rice is tender and liquid absorbed.
- Set filling aside to cool slightly then stir in dill, parsley and mint.
- Stuff tomatoes with the filling up to the brim and replace lids.
- Drizzle with remaining 2 tbsp olive oil, sprinkle about 3 tbsp water into the tray and bake for 35 minutes.
- Serve hot or cold with salad and crusty bread.