Slow Baked Tomatoes With Lamb And Minted Rice Recipe
Ingredients
| Lean ground lamb | 1 1/2 Pound | |
| Onion | 2 Cup (16 tbs), chopped | |
| 2 tablespoons dried mint flakes | ||
| Dried thyme | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Minted Rice | ||
| Tomato puree | 1 Can (10oz) | |
| Garlic | 2 Clove (5gm), crushed | |
| Minced parsley | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Tomatoes | 12 Large | |
Directions
Preheat oven to 375°.
Combine lamb, onion, mint, and thyme in a Dutch oven; cook over medium heat until lamb is brown, stirring to crumble.
Drain in a colander; return lamb mixture to pan.
Add cumin, cinnamon, Minted Rice, tomato puree, and garlic cloves to lamb mixture; stir well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes (mixture will be thick).
Remove from heat; stir in parsley, salt, and pepper.
Cut tops off tomatoes, and set aside tops.
Carefully scoop out tomato pulp, leaving shells intact; reserve tomato pulp for another use.
Divide lamb mixture evenly among tomato shells; replace tomato tops.
Place tomatoes in a 13 x 9-inch baking dish.
Bake, uncovered, at 375° for 20 minutes.
Combine lamb, onion, mint, and thyme in a Dutch oven; cook over medium heat until lamb is brown, stirring to crumble.
Drain in a colander; return lamb mixture to pan.
Add cumin, cinnamon, Minted Rice, tomato puree, and garlic cloves to lamb mixture; stir well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes (mixture will be thick).
Remove from heat; stir in parsley, salt, and pepper.
Cut tops off tomatoes, and set aside tops.
Carefully scoop out tomato pulp, leaving shells intact; reserve tomato pulp for another use.
Divide lamb mixture evenly among tomato shells; replace tomato tops.
Place tomatoes in a 13 x 9-inch baking dish.
Bake, uncovered, at 375° for 20 minutes.
Chef
