If you enjoy authentic Stuffed Lamb Tomatoes Made Simple cuisine, this homemade Lamb recipe is worth trying at home....
⏱️
14 Min Prep
🔥
38 Min Cook
🍽️
4 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
fiery 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
fiery up 2 tbsp olive fat in a large frying pot, toss in the shallot and garlic, then gently low-boil for about 10 mins until soft but not coloured.
7
toss in the lamb, cinnamon and tomato purée, turn up the fiery up, then pot-fry until the flesh is browned.
8
toss in the tomato pulp and nectar, the rice and the stock.
9
taste generously.
10
Bring to the heat to boiling point, then low-boil for 15 mins or until the rice is soft 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, stream in gently with 2 tbsp more olive fat, shower 3 tbsp liquid into the tray, then cook thoroughly for 35 mins.
13
offer with salad and crusty bread, fiery or cold.
Recipe Information
Cuisine Greek
Course Lamb
Diet Non-Vegetarian
Total Time 52 mins
Recipe Time chart
Preparation Time
14 mins
Cooking Time
38 mins
Total Time
52 mins
#greek#lamb#non-vegetarian
Master Chef
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