Stuffed Lamb Tomatoes

Preparar

1. 🥄Heat oven to 180C/160C fan/gas
2. 🔥Slice the tops off the tomatoes and reserve.

Pasos

1. 🔥Scoop out most of the pulp with a teaspoon, being careful not to break the skin.

Preparar

1. 🧂Finely chop the pulp, and keep any juices.

Pasos

1. 🍳Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

Cocinar

1. 🫇Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured.
2. 🍽️Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned.

Pasos

1. 🍽️Add the tomato pulp and juice, the rice and the stock.

Preparar

1. 🌿Season generously.

Cocinar

1. ✨Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed.

Pasos

1. 🥄Set aside to cool a little, then stir in the herbs.

Cocinar

1. 🔥Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins.

Servir

1. 🧂Serve with salad and crusty bread, hot or cold.