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Tomatoes stuffed with spiced lamb
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Serves: 4 - 6
2 tbsp Cooks’ Ingredients Barberries
6 No.1 Jack Hawkins Tomatoes
11⁄2 tbsp olive oil
1 large red onion, finely diced
3 cloves garlic, crushed
400g British lamb mince
1 tbsp tomato purée
1 tsp ground allspice
1 tsp Cooks’ Ingredients Baharat Spice
1⁄2 tsp ground cinnamon
250g pack microwaveable wholegrain rice
20g pack dill, leaves roughly chopped
1⁄2 lemon, zest and juice
1.Preheat the oven to 180 C, gas mark 4. In a bowl, cover the barberries with just-boiled water from the kettle; set aside to plump up. Meanwhile, cut off the tops of the tomatoes (reserve them for later) and scoop out the insides with a spoon. Discard the seeds and finely chop any leftover flesh. Put the bases in a baking dish, ensuring they fit snugly.
2. Heat 1⁄2 tbsp oil in a large frying pan over a medium-high heat. Fry the onion and garlic for 2-3 minutes until starting to soften. Add the lamb, season and fry for 8-10 minutes until any excess liquid has evaporated, the lamb is browned and no pink meat remains. Stir in the tomato purée and spices; fry for 2 minutes more. Add any chopped tomato flesh and the rice, and fry for a final 2 minutes.
3. Drain the barberries and stir into the pan with the dill, lemon zest and juice. Check the seasoning, adding more salt, pepper or lemon juice to taste. Pile the mixture into the hollowed-out tomatoes and top with the lids. Drizzle with the remaining 1 tbsp oil and bake for 25-35 minutes, until the tops are starting to blister, and the tomato shells are soft but not collapsing. Serve with a green salad, if liked.
Barberries are small, sweet yet slightly sour berries often used in Persian cooking. You could use dried cranberries or chopped dried apricots instead.
Typical values per serving:
Per serving (for 4) 2034kJ
This recipe was first published in June 2021.