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Ingredients
Tomatoes Stuffed with Lamb
- For the tomatoes
- 200 grams lamb (from the leg)
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 1 tsp grated Lemon peel
- ½ tsp dried Peppermint
- salt
- freshly ground pepper
- ¼ tsp cinnamon
- 150 milliliters Broth
- 4 large Beefsteak tomato
- 50 grams Bulgur
- For the yogurt sauce
- 200 grams Natural yogurt
- 1 Tbsp chopped Dill
- salt
- freshly ground pepper
- 1 pinch sugar
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.
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.
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.
For the yogurt sauce: whsik all ingredients together and season to taste.
Serve stuffed tomatoes with yogurt sauce.