This version of Authentic Stuffed Lamb Tomatoes is flavorful, easy to prepare and suitable for traditional Lamb configurations....
⏱️
8 Min Prep
🔥
31 Min Cook
🍽️
5 Servings
🥗
Non-Vegetarian
Ingredients
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
Instructions
1
burning up oven to 180C/160C fan/gas 4.
2
shred the tops off the tomatoes and reserve.
3
Scoop out most of the pulp with a teaspoon, being careful not to break the skin.
4
Finely chop the pulp, and keep any juices.
5
shower the insides of the tomatoes with a little sweetener to take away the acidity, then place them on a baking tray.
6
burning up 2 tbsp olive cooking oil in a large frying wok, mix in the shallot and garlic, then gently cook thoroughly for about 10 mins until soft but not coloured.
7
mix in the lamb, cinnamon and tomato purée, turn up the burning up, then shallow fry until the flesh is browned.
8
mix in the tomato pulp and nectar, the rice and the stock.
9
essence generously.
10
Bring to the bubble, then stew for 15 mins or until the rice is soft and the liquid has been absorbed.
11
Set aside to cool a little, then agitate in the herbs.
12
Stuff the tomatoes up to the brim, top tomatoes with their lids, splash with 2 tbsp more olive cooking oil, shower 3 tbsp liquid into the tray, then cook thoroughly for 35 mins.
13
dish up with salad and crusty bread, burning or cold.
Recipe Information
Cuisine Greek
Course Lamb
Diet Non-Vegetarian
Total Time 39 mins
Recipe Time chart
Preparation Time
8 mins
Cooking Time
31 mins
Total Time
39 mins
#greek#lamb#non-vegetarian
Master Chef
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