Stuffed Lamb Tomatoes

Name: Stuffed Lamb Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: greek
Ingredients: 4 large Tomatoes; Pinch Sugar; 4 tbs Olive Oil; 1 chopped Onion; 2 finely chopped Garlic Clove; 200 g Lamb; 1 tbs Cinnamon; 2 tbs chopped Tomato Puree; 50 g Rice; 100 ml Chicken Stock; 4 tbs Dill; 2 tbs Chopped Parsley; 1 tbs Mint

A classic Greek lamb from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

401

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Greek Lamb in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/stuffed-tomatoes-lamb-mince-dill-rice

Ingredients

4 largeTomatoes
PinchSugar
4 tbsOlive Oil
1 choppedOnion
2 finely choppedGarlic Clove
200 gLamb
1 tbsCinnamon
2 tbs choppedTomato Puree
50 gRice
100 mlChicken Stock
4 tbsDill
2 tbsChopped Parsley
1 tbsMint

Instructions

01
Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
02
Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
03
Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.