Lamb
Authentic Stuffed Lamb Tomatoes
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
Greek
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
39 mins
39 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
31 minsTotal Time
39 minsMaster Chef
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