- Average
- 20 mins
- 60 mins
- Average budget
Ingredients
- 4 beefsteak tomatoes
- pinch sugar
- 4 tbsp olive oil plus extra to drizzle
- 1 large finely chopped onion
- 2 finely chopped garlic cloves
- ½ lb minced lamb
- 1 tsp ground cinnamon
- 2 tbsp tomato purée
- 1/3 cup long grain rice
- 1/3 cup chicken stock
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp chopped mint
Preparation
Step 1
Heat oven to 350F. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, place them on a baking tray.
Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, and gently cook for about 10 mins until soft. Add the lamb, cinnamon and tomato purée, 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 or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, stir in the herbs.
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, bake for 35 mins. Serve with salad and crusty bread.