Stuffed Lamb Tomatoes

Ingredients

• 4 tomatoes
• ¼ tsp sugar
• 4 tbsp olive oil
• 1 onion
• 2 clove garlic
• ½ lb ground lamb
• 1 tbsp cinnamon
• 2 tbsp tomato paste
• ¼ cup rice
• ½ cup chicken broth
• 4 tbsp fresh dill
• 2 tbsp fresh parsley
• 1 tbsp fresh mint
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 350°F (180°C). Slice the tops off the tomatoes and scoop out the pulp, reserving the pulp and juices. Sprinkle the insides of the hollowed tomatoes with a pinch of sugar and place them on a baking tray.
2. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, cooking for about 10 minutes until soft.
3. Add the ground lamb, cinnamon, and tomato paste to the pan. Increase heat to medium-high and cook, breaking up the lamb, until browned.
4. Stir in the reserved tomato pulp and juice, rice, and chicken broth. Season generously with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let cool slightly, then stir in the fresh dill, parsley, and mint.
5. Evenly stuff the tomato shells with the lamb and rice mixture. Place the reserved tomato tops back on the stuffed tomatoes.
6. Drizzle the stuffed tomatoes with the remaining 2 tablespoons of olive oil. Pour 3 tablespoons of water into the baking tray.
7. Bake for 35 minutes, or until the tomatoes are tender and the filling is heated through.
8. Serve hot or cold, with a fresh salad and crusty bread if desired.