Best Spiced Lamb Stuffed Tomatoes Recipes

TOMATOES STUFFED WITH SPICED LAMB AND RICE

Tomatoes Stuffed with Spiced Lamb and Rice image

Provided by Yolanda Paterakis

Categories Lamb Rice Tomato Appetizer Side Sauté Summer Bon Appétit Athens Greece Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

8 large firm tomatoes (each 3 to 3 1/2 inches in diameter)
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 pound ground lamb
1/2 cup dry red wine
1/4 cup chopped fresh mint
4 tablespoons chopped fresh parsley
1/4 teaspoon ground cinnamon
3/4 cup cooked long-grain white rice (about 1/4 cup uncooked)
1/4 cup plain dry breadcrumbs
1/2 cup freshly grated Parmesan cheese

Steps:

Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.

SPICED LAMB STUFFED TOMATOES

Spiced Lamb Stuffed Tomatoes image

Love lamb, hate lamb or haven't tried it before ? Allspice, cayenne, lemon, garlic and dill flavor this easy to make moist stuffing for tomatoes. Try this with rice pilaf and fresh asparagus.

Provided by Lorac

Categories Lamb/Sheep

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 medium ripe tomatoes, about 2 1/2 inch diameter
1 1/4 lbs ground lamb
1/2 cup minced onion
1 1/2 teaspoons sugar
3/4 teaspoon allspice
1/4-1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1/4 cup ricotta cheese
1 -2 clove garlic, minced
salt and black pepper
3 teaspoons chopped fresh dill

Steps:

Preheat oven to 375°F.
Remove a thin slice from the top of each tomato.
Using a grapefruit knife, cut out the centers of the tomatoes, scrape out pulp and seeds, sprinkle insides with salt and turn upside down to drain.
Place a large non stick skillet over high heat, add lamb and onion, stir breaking up clumps until lamb is barely pink, drain any excess fat.
Reduce heat to medium low, add sugar, allspice, cayenne, lemon juice and simmer 5 minutes.
Reduce heat to low add ricotta, garlic, salt and pepper and simmer 3 minutes.
Remove from heat and stir in dill.
Stuff tomatoes with lamb mixture and bake 20- 25 minutes.

Nutrition Facts : Calories 478.6, Fat 35.6, SaturatedFat 15.8, Cholesterol 111.3, Sodium 107, Carbohydrate 12.5, Fiber 2.6, Sugar 7.5, Protein 27.1

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