Lamb-Stuffed Tomatoes
Lamb-Stuffed Tomatoes



  • 4 large beef tomatoes
  • Pinch of sugar
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 2 chopped garlic cloves
  • 200g lamb mince
  • 1 tsp cinnamon
  • 2 tbsp tomato purée
  • 50g rice
  • 100ml chicken stock
  • 4 tbsp dill, chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp mint, chopped
  • Preheat the oven to 180C. Slice the tops of the tomatoes, and scoop out most of the insides with a teaspoon. Finely chop the pulp and reserve the juices. Sprinkle some sugar into the tomatoes, and place on a baking tray. Meanwhile, fry the onion and garlic in 2 tbsp of oil, then add the lamb, tomato purée, and cinnamon, and fry for 10 mins to brown. Add the tomato pulp and juice, along with the rice and stock. Simmer for 15 mins, set aside to slightly cool, and stir in the herbs.
  • Stuff the tomatoes with the lamb mixture, and place the ‘lids’ back on top. Drizzle with olive oil, sprinkle 3 tbsp of water into the tray, and bake for 35 mins. Serve hot with crusty bread.
45 mins
4 serving

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