Lamb & Basmati-Stuffed Tomatoes

  • 2 large firm tomatoes
  • 2 tablespoons (1/4 stick) butter
  • 1/2 large onion, chopped
  • 1/2 pound ground lamb
  • 1/4 cup dry red wine
  • 2 Tbs chopped fresh mint
  • 4 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup cooked basmati white rice
  • 1/4 cup plain dry breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese

Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.

Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.

Place tomatoes in baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.

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