Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: 3.5 oz basmati rice; 2 tbsp vegetable or olive oil; 1 None small onion, finely chopped; 10.5 oz ground lamb; 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 1/3 cup walnuts, chopped; 12 None medium vine-ripened tomatoes, tops cut off and reserved, pulp and seeds removed and coarsely chopped; 3.5 oz baby spinach; 7 oz steamed green beans, to serve

10 ingredients

3 steps

Ingredients

3.5 oz basmati rice
2 tbsp vegetable or olive oil
1 None small onion, finely chopped
10.5 oz ground lamb
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/3 cup walnuts, chopped
12 None medium vine-ripened tomatoes, tops cut off and reserved, pulp and seeds removed and coarsely chopped
3.5 oz baby spinach
7 oz steamed green beans, to serve

Directions

1

Preheat oven to 350°F. Grease a roasting pan. Cook rice in boiling salted water for 10 mins, or until al dente. Drain. Rinse under cold water then drain.
2

Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook for 3 mins, or until soft. Increase heat to high, add ground lamb and cook for 5 mins, or until browned. Add spices, walnuts, and reserved tomato pulp. Cook for 5 mins, or until tomato is soft. Add spinach and cook for 1 min, or until spinach wilts. Combine with rice and season.
3

Fill hollowed out tomatoes with rice mixture. Transfer to prepared pan and place tomato lids on top. Bake for 30 mins, or until tomatoes are soft but still holding their shape. Serve with steamed green beans.