Stuffed Lamb Tomatoes

Lamb · Greek classic.

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

Method

1. Serve — Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve.
2. Continue cooking — Scoop out most of the pulp with a teaspoon, being careful not to break the skin.
3. Prep and chop — 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.
4. Fry — 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.
5. Fry — Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned.
6. Add ingredients — Add the tomato pulp and juice, the rice and the stock.
7. Bring to a boil — Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed.
8. Stir — Set aside to cool a little, then stir in the herbs.
9. Bake — 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.
10. Serve — Serve with salad and crusty bread, hot or cold.

More Greece recipes

• Moussaka
• Greek Salad
• Chicken Souvlaki
• Spanakopita
• Tzatziki
• Pork Gyros