Filled with lean lamb, feta cheese and lots of herbs and spices, these roasted beef tomatoes are a classic Greek side dish. Delicious.
Ingredients
- 4 large beef tomatoes
- 1 small onion, finely chopped
- 1tbsp olive oil
- 175g (6oz) lean minced lamb
- 100g (4oz) easy-cook long grain rice
- 450ml (
-
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-
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- ¾
- pt) stock
- Feta cheese
- 15ml (1tbsp) tomato puree
- 1tsp each of ground cumin, coriander and dried oregano
- Handful fresh parsley, chopped
Method
Preheat oven to 200°C (400°F, gas mark 6).
Fry the finely chopped onion in a little olive oil until soft. Add the minced lamb and cook over a high heat until browned.
Stir in the rice, stock, tomato puree and spices and herbs. Season with salt and freshly ground black pepper and simmer for 20-25 mins until the rice is tender.
Halve and scoop out the seeds and flesh from the tomatoes. Chop the flesh and add it to the lamb rice. Spoon the rice mixture into the tomato shells.
Place in an ovenproof dish, top with crumbled feta cheese and drizzle with olive oil. Bake for 15-20 mins until piping hot. Garnish with fresh chopped parsley.
