0 Picture
Ingredients
- 4 beefsteak tomatoes
- 4 tbsp olive oil plus extra to drizzle
- 1 large finely chopped onion,
- 3 minced garlic cloves
- 1/2 lb minced lamb
- 1 tsp ground cinnamon
- 2 tbsp tomato paste
- 50g uncooked rice
- 100ml chicken stock
- 2 tbsp fresh parsley
- 1 tbsp chopped fresh mint
Details
Servings 4
Level of difficulty Average
Preparation time 45mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
Carefully slice the tops off the tomatoes reserving the tops. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Discard the seeds. Finely chop the pulp, and keep any juices. Place tomatoes on a baking tray.
Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic. Gently cook for about 10 mins until soft. Add the lamb, cinnamon and tomato paste and fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins and the liquid has been absorbed. Stir in the herbs.
Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp olive oil, sprinkle 3 tbsp water into the tray. Bake at 350F in pre heated oven for 35 mins.
The meat mixture can be used to stuff peppers.
Review this recipe