Stuffed lamb tomatoes — ripe tomatoes filled with cinnamon-spiced lamb and rice studded with fresh herbs, then baked. A fragrant, comforting Greek dish, lovely hot or cold.
- 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
Video
Preparation
- Heat the oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin, then finely chop the pulp and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place 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 minutes until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, and fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock, and season generously. Bring to the boil, then simmer for 15 minutes, or until the rice is tender and the liquid absorbed. Set aside to cool a little, then stir in the herbs.
- Stuff the tomatoes up to the brim, top with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 minutes. Serve with salad and crusty bread, hot or cold.
