Stuffed Tomatoes with Lamb

Ingredients

• 200 g lamb meat (from the shank)
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 1 tsp grated lemon zest
• 0.5 tsp dried peppermint
• Salt
• ground pepper
• 0.25 tsp cinnamon
• 150 ml broth
• 4 large beef tomatoes
• 50 g bulgur
• 200 g plain yogurt
• 1 tbsp chopped dill sprigs
• Salt
• ground pepper
• a pinch of sugar

Instructions

1. 1.

   Cut the lamb into about 1 cm cubes. Peel and finely chop the onion and garlic, then sauté them in 2 Tbsp oil in a pan until translucent. Add the meat and brown it over high heat while stirring. Stir in the tomato paste, lemon zest, grated peppermint, salt, pepper, and cinnamon; season to taste. Add the broth, cover, and simmer gently for about 30 minutes.

2. 2.

   Wash and dry the tomatoes, then cut them crosswise into halves. Scoop out the flesh with a tablespoon and place it in a bowl. Arrange the tomato halves side‑by‑side in a shallow baking dish, seasoning with salt and pepper.

3. 3.

   Mash the tomato pulp with a fork. Mix the bulgur and lamb with the hot cooking liquid, add this to the tomato pulp, and distribute everything into the hollowed tomatoes. Drizzle any remaining oil over them. Transfer the tomatoes to a preheated oven at 200 °C and bake for about 20 minutes until the filling is lightly browned.

4. 4.

   Whisk all ingredients together to make the yogurt sauce.

5. 5.

   Serve the stuffed tomatoes with the yogurt sauce.