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Ingredients
Method
- 4 beef tomatoes
- Pinch of sugar
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 crushed garlic cloves
- 200g minced lamb
- 1 tsp ground cinnamon
- 2 tbsp tomato puree
- 50g long grain rice
- 100ml chicken stock
- 4 tbsp chopped dill
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- Preheat your oven to 180C. Slice the tops off the tomatoes, and set aside. Scoop out most of the pulp with a spoon, being very careful not to break the skin! Finely chop the pulp, keeping it and the juices in a bowl, then sprinkle a little sugar into the hollowed tomato, and pop them on a baking tray.
- Fry the garlic and onion in some olive oil for a few minutes to soften. Add the lamb, cinnamon, and tomato puree, and turn up the heat to brown all the mince. Tip in the tomato pulp, then the rice, and then the stock. Season well, bring to the boil, and allow to simmer for 15 minutes in order for the rice to cook. Once cooked, allow to cool, then stir in the herbs.
- Stuff the tomatoes right up to the brim with the lamb and rice mix, then put the lids back on top. Drizzle with plenty of olive oil, and sprinkle some water into the baking tray. Bake for 35 minutes, and enjoy hot or cold with crusty bread.
60 mins
4 serving
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