Lamb-Stuffed Tomatoes

Preheat the oven to 180C. Slice the tops off the tomatoes and scoop out most of the pulp, which should be then finely chopped and kept to one side. Place the tomatoes on a baking tray.
Heat 2 tbsp of olive oil in a pan, and fry the onion and garlic for 10 mins to soften. Add the mince, cinnamon, and tomato purée, and fry until the meat is browned all over. Add the tomato pulp, stock, and rice, season well, then simmer for 15 mins or until everything is tender. Stir in the herbs, then stuff the tomatoes up to the brim and close with the ‘lids’. Drizzle with oil, sprinkle a bit of water into the tray, and bake for 35 mins. Serve with crusty bread.

45 mins

4 serving

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