Tomatoes Stuffed with Lamb

Name: Tomatoes Stuffed with Lamb
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Greek
Ingredients: 4 pcs Tomatoes; 4 tbsp Olive oil; 1 pcs Onion; 2 clove Garlic; 200 g Lamb, cut into pieces; 1 tbsp Cinnamon; 2 tbsp Tomato paste; 50 g Rice; 100 ml Chicken broth; 4 tbsp Fresh dill; 2 tbsp Parsley, chopped; 1 tbsp Fresh mint; pinch Sugar

A classic Greek dish — juicy tomatoes filled with fragrant lamb, rice, and spices. Equally delicious served hot or cold.

Ingredients

4 pcs Tomatoes
4 tbsp Olive oil
1 pcs Onion
2 clove Garlic
200 g Lamb, cut into pieces
1 tbsp Cinnamon
2 tbsp Tomato paste
50 g Rice
100 ml Chicken broth
4 tbsp Fresh dill
2 tbsp Parsley, chopped
1 tbsp Fresh mint
pinch Sugar

Instructions

Preheat the oven to 180 °C. Cut the tops off the tomatoes and set them aside. Carefully scoop out the flesh with a teaspoon, taking care not to damage the skin. Finely chop the scooped flesh, reserving the juice. Lightly sprinkle the inside of the tomatoes with sugar to reduce acidity, and arrange them on a baking sheet.
Heat 2 tablespoons of olive oil in a large skillet. Add the chopped onion and garlic, cook over medium heat for about 10 minutes until soft but not browned. Add the lamb, cinnamon, and tomato paste, increase the heat, and brown the meat.
Pour the tomato pulp with juice into the skillet, add the rice and chicken broth. Season with salt and pepper to taste. Bring to a boil, then lower the heat and simmer for about 15 minutes until the rice is tender and the liquid is completely absorbed. Remove from heat, let cool slightly, and mix in the chopped herbs.
Fill the tomatoes generously with the prepared filling and cover them with the reserved tops. Drizzle with the remaining 2 tablespoons of olive oil, add 3 tablespoons of water to the baking sheet. Bake in the oven for 35 minutes. Serve hot or cold, with salad and crusty bread.