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Tomatoes Stuffed With Spiced Lamb And Rice

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Ingredients

  • 8 large firm tomatoes - (3" to 3 1/2" dia ea)
  • 2 tablespoons butter - (1/4 stick)
  • 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 (abt 1/4 cup uncooked)
  • 1/4 cup plain dry breadcrumbs
  • 1/2 cup freshly-grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. 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 13- by 9- by 2-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.

This recipe yields 8 servings.

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