Family dinners Date nightgluten-freedairy-free

Greek Stuffed Lamb Tomatoes

Name: Greek Stuffed Lamb Tomatoes
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 large beefsteak tomatoes; pinch of caster sugar; 4 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 200g minced lamb; 1 tbsp ground cinnamon; 2 tbsp tomato purée; 50g long grain white rice; 100ml chicken stock (from cube); 4 tbsp fresh dill, chopped; 2 tbsp flat-leaf parsley, chopped; 1 tbsp fresh mint, chopped

Succulent beefsteak tomatoes baked full of spiced minced lamb, fragrant herbs, and savoury rice.

55 min serves 4 Medium Watch

Ingredients

4 large beefsteak tomatoes4 pack

pinch of caster sugar1kg

4 tbsp olive oil500ml

1 onion, chopped1 pcs

2 garlic cloves, finely chopped3 pack

200g minced lamb400g

1 tbsp ground cinnamon40g

2 tbsp tomato purée200g

50g long grain white rice1kg

100ml chicken stock (from cube)10 pack

4 tbsp fresh dill, chopped20g

2 tbsp flat-leaf parsley, chopped25g

1 tbsp fresh mint, chopped20g

Method

Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
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. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
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. Serve with salad and crusty bread, hot or cold.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £8.41 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£15.03 est. · serves 4

Ingredients

4 large beefsteak tomatoes4 pack

pinch of caster sugar1kg

4 tbsp olive oil500ml

1 onion, chopped1 pcs

2 garlic cloves, finely chopped3 pack

200g minced lamb400g

1 tbsp ground cinnamon40g

2 tbsp tomato purée200g

50g long grain white rice1kg

100ml chicken stock (from cube)10 pack

4 tbsp fresh dill, chopped20g

2 tbsp flat-leaf parsley, chopped25g

1 tbsp fresh mint, chopped20g

Method

Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

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. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.

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