How To Cook Stuffed Vine Tomatoes With Arabica Spiced Lamb

Name: How To Cook Stuffed Vine Tomatoes With Arabica Spiced Lamb
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2

15 mins
1 hour 15 mins
easy
2

Recipe by

Jeff Baker

Ingredients

Ingredients for lamb:
4 Beef tomatoes (tops removed & seeds scooped out, sprinkle inside with a little salt & leave upside down for 20 minutes)
200g Grass fed Lamb mince
1 tbls. Olive oil
150g chopped tomatoes
100ml poultry stock
1 tbls. Red wine vinegar
1 onion peeled & diced
2 cloves Crushed garlic
1 tsp. Aleppo pepper
Sea salt to taste
Handful breadcrumbs
Ingredients for spiced crumb:
Handful breadcrumbs
1 tsp. Za,tar
Sea salt to taste
Drizzle of Olive oil

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Introduction

Tomatoes are a staple across many cultures with numerous varieties, from beefsteak and Roma plum, cocktail, green and Heirloom (to name but a few). These are all suitable for different dishes around the world. The tomato plant is actually a fruit, though we commonly treat it as a vegetable to make many dishes from the base, such as fresh raw Spanish Gazpacho, the world famous Margherita pizza and of course classic tomato ketchup. I like to eat fresh tomatoes in season simply dressed with a little lemon juice, the best olive oil you can get your hands on, sea salt and fresh torn basil leaves - very simple yet beautiful.

Method

stuffed vine tomatoes with arabica spiced lamb recipe ingredients

Heat the oil over high heat in a flameproof casserole then fry the mince until well-browned then set aside.
Add a little more oil with onions and garlic to the same dish and soften over medium heat (this will take 5 to 6 minutes).
Add a pinch of sugar, the vinegar and chilli pepper flakes then cook for a few minutes.
Next add chopped tomatoes and stock then simmer for 5 minutes.
Add the lamb to the sauce, cover with a lid and simmer gently for 45 minutes until the meat is tender and the sauce rich. Remove from heat and fold through a little breadcrumbs at a time until you have a good thick sauce.
For the spiced crumb simply mix together the crumbs with za'atar, a pinch of sea salt and drizzle of olive oil.

Preheat your oven to 200°C /180°C fan assisted (gas 5).
Spoon the mince into the scooped out tomatoes, top with the seasoned breadcrumbs, then bake in a preheated oven for 15 minutes until the crumbs are golden and the filling piping hot.

Serve the tomatoes piping hot alongside baked feta cheese with a drizzle of honey and dusted with Arabica Dukkah, flatbreads and a glass of chilled Rose from Provence.

Note: any left over mince can be used to stuff tomatoes for a quick and simple lunch. We also topped with sliced mozzarella instead of the breadcrumbs which is a lovely alternative.