Gevulde Lamsvlees Tomatoes

Bereiding

1. 1

   verwarm de oven voor op 180C/160C fan/gas 4. snijd the tops off 4 tomaten and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely hak the pulp, and houd any juices. bestrooi the insides of the tomaten with a little 1 snuf suiker to take away the acidity, then leg them on a baking tray.

2. 2

   verhit 2 tbsp olijfolie 4 eetlepels olive oil in a large frying pan, voeg toe 1 chopped ui and knoflook, then voorzichtig kook for ongeveer 10 mins tot zacht but not coloured. voeg toe 200 g lamsvlees, 1 eetlepel kaneel and tomaat purée, turn up the verhit, then bak tot the meat is browned. voeg toe the tomaat pulp and juice, 50 g rijst and the stock. breng op smaak generously. breng aan de kook, then laat sudderen for 15 mins or tot the rijst is mals and the liquid has been absorbed. zet opzij to cool a little, then roer erdoor the herbs.

3. 3

   Stuff the tomaten up to the brim, top tomaten with their lids, drizzle with 2 tbsp more olijfolie, bestrooi 3 tbsp water into the tray, then bak for 35 mins. serveer with salad and crusty brood, hot or cold.