Stuffed Lamb Tomatoes

Instructions

1- Heat oven to 180C/160C fan/gas 4.

2- Slice the tops off the tomatoes and reserve.

3- Scoop out most of the pulp with a teaspoon, being careful not to break the skin.

4- Finely chop the pulp, and keep any juices.

5- Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

6- Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured.

7- Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned.

8- Add the tomato pulp and juice, the rice and the stock.

9- Season generously.

10- Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed.

11- Set aside to cool a little, then stir in the herbs.

12- Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins.

13- Serve with salad and crusty bread, hot or cold.