Spiced Lamb Stuffed Tomatoes
Infused with the bold, aromatic flavors of the Mediterranean, these Spiced Lamb Stuffed Tomatoes are a show-stopping main dish that’s as impressive as it is delicious. Juicy ripe tomatoes serve as the perfect savory vessels for a filling of tender ground lamb enriched with warm spices like cumin, cinnamon, and paprika. A medley of fresh herbs—parsley and mint—brightens the dish, while the addition of toasted pine nuts and fluffy cooked rice or bulgur gives it heartiness and texture. Nestled in a flavorful broth of tomato juices and stock, and roasted until perfectly tender, each tomato is a delightful combination of rich, savory, and subtly sweet flavors. Perfect for a dinner party centerpiece or a cozy family meal, these stuffed tomatoes are easy to prepare yet irresistibly gourmet.
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Recipe Information
Ingredients
- 6 pieces large ripe tomatoes
- 500 grams ground lamb
- 2 tablespoons olive oil
- 1 piece yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 100 grams cooked rice or bulgur
- 50 grams pine nuts, toasted
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 milliliters vegetable or chicken stock
Instructions
Preheat your oven to 180°C (350°F).
Wash the tomatoes and slice off the tops (reserve the tops). Using a spoon, carefully hollow out the insides, creating a cavity for the filling. Save the pulp and juices for later use.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sauté for another minute.
Stir in the ground lamb, breaking it up with a spoon, and cook until no longer pink, about 5-7 minutes.
Add the ground cumin, cinnamon, paprika, salt, and black pepper to the lamb. Mix well and cook for 1-2 minutes until the spices are fragrant.
Stir in the cooked rice or bulgur, parsley, mint, toasted pine nuts, and tomato paste. Cook for another 2 minutes, then remove from heat.
Spoon the lamb mixture into the hollowed-out tomatoes, packing it firmly but not overstuffing. Place the reserved tops onto each tomato as lids.
Arrange the stuffed tomatoes upright in a baking dish. Pour the vegetable or chicken stock and any reserved tomato pulp and juices into the bottom of the dish for moisture.
Drizzle the remaining tablespoon of olive oil over the tomatoes. Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
Carefully remove the dish from the oven and let the tomatoes cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 39.5 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 352 mg | 27% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 5346 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
