Stuffed Tomatoes with Lamb and Rice
Juicy tomatoes filled with a fragrant mixture of minced lamb, rice, cinnamon and fresh herbs, then baked until tender. Delicious served hot or cold, with salad and crusty bread.
Ingredients
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Olive Oilβ 54.4 g π§ 59.2 ml π₯ 4 tbsp
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Lambβ 200 g None
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Riceβ 50 g π§ 76.9 ml π₯ 5ΒΌ tbsp
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Tomatoesβ 480 g π 4 pcs
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Onionβ 150 g π§ 1 pcs
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Chicken Stockβ 101 g π§ 100 ml π₯ 6ΒΎ tbsp
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Dillβ 50.3 g 16ΒΎ pcs
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Cinnamonβ 7.4 g 2Β½ pcs
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Garlic Cloveβ 10 g π§ 2 pcs
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Tomato Pureeβ 31.9 g π§ 29.6 ml π₯ 2 tbsp
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Chopped Parsleyβ 26.6 g 1 pcs
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Sugarβ 2 g π§ 2.4 ml π₯ Β½ tsp
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Mintβ 7.4 g 7β pcs
Total nutrition
1355 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 180Β°C / 160Β°C fan / gas mark 4. Slice the tops off the tomatoes and set them aside as lids. Using a teaspoon, carefully scoop out most of the pulp without breaking the skin. Finely chop the pulp and reserve any juices. Sprinkle the insides of the tomatoes with a small pinch of sugar to balance the acidity, then place them on a baking tray.
- Heat 30 ml of olive oil in a large frying pan over medium heat. Add the onion and garlic and cook gently for about 10 minutes until soft but not coloured. Add the lamb, cinnamon and tomato purΓ©e, increase the heat and fry until the meat is browned all over. Stir in the reserved tomato pulp and juices, the rice and 100 ml of chicken stock. Season generously with salt and pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the rice is tender and the liquid has been absorbed. Remove from the heat and allow to cool slightly, then stir in the dill, parsley and mint.
- Spoon the filling into the tomatoes, packing it right up to the brim. Place the reserved lids on top, drizzle with the remaining 30 ml of olive oil, and sprinkle 45 ml of water into the baking tray. Bake for 35 minutes until the tomatoes are tender and lightly coloured. Serve hot or cold alongside a fresh salad and crusty bread.
Source:
TheMealDB
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