Slow Baked Tomatoes With Lamb And Minted Rice
|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)|
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.