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Slow Baked Tomatoes With Lamb And Minted Rice

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Ingredients
  Lean ground lamb 1 1⁄2 Pound
  Chopped onion 2 Cup (32 tbs)
  Dried mint flakes 2 Tablespoon
  Dried thyme 2 Teaspoon
  Ground cumin 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Minted rice 1⁄2 Cup (8 tbs)
  Canned tomato puree 28 Ounce
  Garlic 2 Clove (10 gm), crushed
  Minced parsley 1⁄3 Cup (5.33 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tomato

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