Lamb
Stuffed Lamb Tomatoes Recipe At Home
This version of Stuffed Lamb Tomatoes Recipe At Home is flavorful, easy to prepare and suitable for traditional Lamb configurations....
⏱️
9 Min Prep
🔥
45 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
carve 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 skillet, mix in the shallot and garlic, then gently make for about 10 mins until soft but not coloured.
7
mix in the lamb, cinnamon and tomato purée, turn up the fiery up, then skillet-fry until the protein is browned.
8
mix in the tomato pulp and nectar, the rice and the stock.
9
seasoning generously.
10
Bring to the bring to a stew, then stew for 15 mins or until the rice is yielding and the liquid has been absorbed.
11
Set aside to cool a little, then mix gently in the herbs.
12
Stuff the tomatoes up to the brim, top tomatoes with their lids, splash with 2 tbsp more olive fat, shower 3 tbsp liquid into the tray, then char for 35 mins.
13
present with salad and crusty bread, fiery or cold.
Recipe Information
Cuisine
Greek
Greek
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
54 mins
54 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
45 minsTotal Time
54 minsMaster Chef
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