Stuffed Lamb Tomatoes
Stuffed lamb tomatoes: a traditional Greek recipe of tomatoes filled with seasoned lamb.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Greek, Dinner
Ingredients
- 4 g tomatoes
- 1 g sugar
- 4 g olive oil
- 1 g onions
- 2 pcs finely chopped garlic clove
- 200 g lamb
- 1 g cinnamon
- 2 ml tomato puree
- 50 cup rice
- 100 g chicken stock
- 4 pcs dill
- 2 g parsley
- 1 pcs mint
Instructions
- Heat the oven to 180°C (160°C fan)/gas 4.
- Cut the tops off the tomatoes and keep the lids to one side.
- Use a teaspoon to remove most of the flesh, taking care not to split the skins.
- Finely chop the removed tomato flesh and reserve any juices.
- Sprinkle a little sugar into each hollowed tomato to tame the acidity, then arrange them on a baking tray.
- Warm 2 tbsp olive oil in a large frying pan over medium heat.
- Add the onion and garlic and gently cook for about 10 minutes until softened but not browned.
- Add the lamb, cinnamon and tomato purée, increase the heat and fry until the meat is nicely browned.
- Stir in the chopped tomato flesh and its juices, the rice and the stock, then season well.
- Bring to the boil, then lower the heat and simmer for 15 minutes or until the rice is tender and the liquid has been absorbed.
- Set the filling aside to cool a little, then fold in the chopped herbs.
- Spoon the cooled filling into each tomato, filling them to the brim.
- Replace the reserved tomato tops on each stuffed tomato.
- Drizzle the tomatoes with 2 tbsp olive oil and pour 3 tbsp water into the tray.
- Bake the tomatoes in the preheated oven for 35 minutes.
- Serve the stuffed tomatoes hot or cold alongside a salad and crusty bread.