Stuffed Lamb Tomatoes
HB-2242 · Hand-built original · Greek
GreekLambGluten-freeDairy-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 large beef tomatoes
- 1 pinch sugar
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 7 oz minced lamb
- 1 tbsp ground cinnamon
- 2 tbsp tomato purée
- 1¾ oz long-grain rice
- 6½ Tbsp chicken stock, plus a little extra if needed
- 4 tbsp chopped dill
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- Salt and black pepper, to taste
Method
- Heat the oven to 375°F. Slice the tops off the tomatoes and set them aside as lids. Scoop out the flesh and seeds into a bowl, season the empty shells with the sugar, salt, and pepper, and stand them in an oiled baking dish.
- Heat 2 tbsp of the oil in a pan and soften the onion for 5 minutes. Add the garlic, then the lamb, breaking it up and browning it well. Stir in the cinnamon and tomato purée and cook 1 minute.
- Add the reserved tomato flesh, the rice, and the stock. Simmer gently about 10 minutes, until the rice is half cooked and the mixture is moist but not soupy. Stir in the dill, parsley, and mint and season well.
- Fill the tomato shells with the lamb mixture, replace the lids, and drizzle with the remaining oil. Pour a splash of stock or water into the dish.
- Bake 30–35 minutes, until the tomatoes are soft and the rice is tender. Rest 5 minutes and serve with the pan juices spooned over.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).