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Receta Tomatoes Stuffed With Spiced Lamb And Rice
by Global Cookbook

Tomatoes Stuffed With Spiced Lamb And Rice
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  Raciónes: 8

Ingredientes

  • 8 lrg hard tomatoes - (3" to 3 1/2" dia ea)
  • 2 Tbsp. butter - (1/4 stick)
  • 1 lrg onion minced
  • 1 lb grnd lamb
  • 1/2 c. dry red wine
  • 1/4 c. minced fresh mint
  • 4 Tbsp. minced fresh parsley
  • 1/4 tsp grnd cinnamon
  • 3/4 c. cooked long-grain white rice
  •     (abt 1/4 c. uncooked)
  • 1/4 c. plain dry breadcrumbs
  • 1/2 c. freshly-grated Parmesan cheese

Direcciones

  1. Preheat oven to 350 degrees. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and throw away.
  2. Heat butter in heavy large skillet over medium-high heat. Add in onion and saute/fry till tender and golden brown, about 8 min. Add in lamb and saute/fry till browned, about 7 min. Add in minced tomato tops, wine, mint, 2 Tbsp. parsley, and cinnamon. Bring to boil. Reduce heat and simmer till mix thickens, stirring frequently, about 12 min. Stir in cooked rice.
  3. Place tomatoes in 13- by 9- by 2-inch glass baking dish. Spoon lamb mix into tomatoes. Sprinkle each tomato with 1/2 Tbsp. breadcrumbs, then 1 Tbsp. cheese. Bake till heated through and cheese begins to turn golden brown, about 25 min. Sprinkle with remaining 2 Tbsp. parsley.
  4. This recipe yields 8 servings.
  5. Comments: My husband, Andreas, is from Crete, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. People often come over in the evening for mezedes and ouzo. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought which cooking is like writing a story - always best when you put your heart into it.