Sticking to the Greek theme from my previous post I thought I would try and replicate one of the dinners we had whilst over there, the next post will have a recipe for a Greek dessert as well!
Ingredients
4 beef tomato's
a pinch of sugar
4 tbsp extra virgin olive oil and extra to drizzle
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato puree
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat leaf parsley
1 tbsp chopped mint
1 - Slice off the tops of the tomatoes and scoop out the insides, finely chopping the pulp and putting it with the juices to one side being careful to not break the skin. Sprinkle the inside of the tomato with a little sugar to take away the acidity before placing them to one side on a baking tray.
2- Heat 2 tbsp olive oil in a large pan adding the onion and garlic on a low heat until soft but not brown. Add the lamb, cinnamon and tomato puree, turn up the heat and then fry until the meat has browned.
3- Add the tomato pulp and juice along with the rice and the stock. Season generously with the herbs and spices then simmer for 15 minutes or until the rice is tender and the liquid has been absorbed.
4- Stuff the tomatoes up to their brim, place the lids on top and drizzle with 2 tbsp of olive oil and sprinkle 3 tbsp of water into the tray. Bake for 35 minutes then serve with crusty bread, olives, feta cheese and salad.
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