Tomatoes Stuffed with Lamb

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Tomatoes Stuffed with Lamb
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
4
For the tomatoes
200 grams lamb (from the leg)
1 onion
2 garlic
2 tablespoons olive oil
2 tablespoons Tomato paste
1 teaspoon grated Lemon peel
½ teaspoon dried Peppermint
salt
freshly ground pepper
¼ teaspoon cinnamon
150 milliliters Broth
4 large Beefsteak tomato
50 grams Bulgur
For the yogurt sauce
200 grams Natural yogurt
1 tablespoon chopped Dill
salt
freshly ground pepper
1 pinch sugar
How healthy are the main ingredients?
Tomato pasteolive oilDillsugaroniongarlic

Preparation steps

1.

For the tomatoes: cut lamb into about 1 cm cubes (approximately 1/2 inch). Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a pan and saute onion and garlic for a few seconds. Add meat and brown on high heat, stirring. Add tomato paste, lemon zest and peppermint, season with salt, pepper and cinnamon. Add broth and simmer, covered, for about 30 minutes on low heat.

2.

Rinse and pat dry tomatoes, halve crosswise. Remove pulp with a spoon and place in a bowl. Arrange tomato halves in a shallow baking dish, season with salt and pepper.

3.

Mash tomato pulp with a fork, add bulgur and lamb and stuff tomatoes with the mixture. Drizzle with remaining oil. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until filling is lightly browned. 

4.

For the yogurt sauce: whsik all ingredients together and season to taste.

5.

Serve stuffed tomatoes with yogurt sauce.