Stuffed Tomatoes With Lamb Mince Dill Rice Recipes

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STUFFED TOMATOES WITH LAMB MINCE, DILL & RICE



Stuffed tomatoes with lamb mince, dill & rice image

These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 13

4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil , plus extra to drizzle
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint

Steps:

  • 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.

Nutrition Facts : Calories 300 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium

TOMATOES STUFFED WITH LAMB AND RICE (YEMISTES DOMATES ME RIZI)



Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi) image

Provided by Cat Cora

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 13

6 ripe beefsteak tomatoes
1/4 cup plus 4 teaspoons extra-virgin olive oil
2 cups medium-diced onion
1 teaspoon minced garlic
6 tablespoons uncooked long-grain white rice
1/2 pound ground lamb
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh dill leaves
1/4 teaspoon kosher salt
1/8 teaspoon finely ground fresh black pepper
1/2 cup grated kasseri cheese
1 cup water, for pan

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned.
  • Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm.

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