Name: Stuffed Lamb Tomatoes
Yield: 2 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

Lamb

2 servings

702 cal/serving

Instructions

Step 1

Preheat oven to 350°F.

Step 2

Slice the tops off the tomatoes and reserve lids

Tomatoes

Step 3

Scoop out and finely chop tomato pulp, keeping any juices

Tomatoes

Step 4

Sprinkle the insides of the tomatoes with a little sugar and place on a baking tray

TomatoesSugar

Step 5

Heat 2 tbsp olive oil in a frying pan, add chopped onion and garlic and cook until soft

Olive OilOnionGarlic Clove

Step 6

Add lamb, cinnamon and tomato purée, increase heat and brown the meat

LambCinnamonTomato Puree

Step 7

Add tomato pulp and juices, rice and chicken stock, bring to the boil then simmer until rice is tender and liquid is absorbed

TomatoesRiceChicken Stock

Step 8

Set the filling aside to cool slightly, then stir in dill, chopped parsley and mint

DillChopped ParsleyMint

Step 9

Stuff the tomatoes with the cooled filling, replace lids, drizzle with 2 tbsp olive oil and add water to the tray

TomatoesOlive Oil

Step 10

Bake for 35 minutes

Step 11

Serve hot or cold with salad and crusty bread