Lamb
Easy Stuffed Lamb Tomatoes Recipe
This version of Easy Stuffed Lamb Tomatoes Recipe is flavorful, easy to prepare and suitable for traditional Lamb configurations....
⏱️
14 Min Prep
🔥
38 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
mildly hot oven to 180C/160C fan/gas 4.
2
cut 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
mildly hot 2 tbsp olive cooking oil in a large frying cooking vessel, mix in the bulb greens and garlic, then gently mildly hot for about 10 mins until soft but not coloured.
7
mix in the lamb, cinnamon and tomato purée, turn up the mildly hot, then shallow fry until the protein 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 yielding and the liquid has been absorbed.
11
Set aside to cool a little, then swirl around in the herbs.
12
Stuff the tomatoes up to the brim, top tomatoes with their lids, trickle with 2 tbsp more olive cooking oil, shower 3 tbsp moisture into the tray, then oven-cook for 35 mins.
13
enjoy with salad and crusty bread, scalding or cold.
Recipe Information
Cuisine
Greek
Greek
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
52 mins
52 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
38 minsTotal Time
52 minsMaster Chef
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