SPICED LAMB-STUFFED EGGPLANTS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
- Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
- In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.
LAMB COOKED WITH TOMATOES & AROMATIC SPICES
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice
Provided by Good Food team
Categories Dinner, Starter
Time 2h15m
Number Of Ingredients 16
Steps:
- Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
- Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
- Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
- If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.
Nutrition Facts : Calories 290 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.4 milligram of sodium
SPICED LAMB STUFFED TOMATOES
Love lamb, hate lamb or haven't tried it before ? Allspice, cayenne, lemon, garlic and dill flavor this easy to make moist stuffing for tomatoes. Try this with rice pilaf and fresh asparagus.
Provided by Lorac
Categories Lamb/Sheep
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Remove a thin slice from the top of each tomato.
- Using a grapefruit knife, cut out the centers of the tomatoes, scrape out pulp and seeds, sprinkle insides with salt and turn upside down to drain.
- Place a large non stick skillet over high heat, add lamb and onion, stir breaking up clumps until lamb is barely pink, drain any excess fat.
- Reduce heat to medium low, add sugar, allspice, cayenne, lemon juice and simmer 5 minutes.
- Reduce heat to low add ricotta, garlic, salt and pepper and simmer 3 minutes.
- Remove from heat and stir in dill.
- Stuff tomatoes with lamb mixture and bake 20- 25 minutes.
Nutrition Facts : Calories 478.6, Fat 35.6, SaturatedFat 15.8, Cholesterol 111.3, Sodium 107, Carbohydrate 12.5, Fiber 2.6, Sugar 7.5, Protein 27.1
SPICY STUFFED TOMATOES
Make and share this Spicy Stuffed Tomatoes recipe from Food.com.
Provided by LilSilvermoore
Categories Lamb/Sheep
Time 16m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat the bottom of a roasting pan with olive oil.
- Halve all tomatoes lengthwise and spoon out the seeds.
- In a mixing bowl, mix browned lamb, ricotta, cayenne, italian seasoning and shredded carrot.
- Carefully spoon the contents into the tomato halves.
- Bake covered in foil in preheated 350 degree oven for 5 minutes, remove foil and bake another for another 5.
- Spoon juices from the pan onto the tomatoes before serving.
Nutrition Facts : Calories 149.8, Fat 10.9, SaturatedFat 5.5, Cholesterol 36.4, Sodium 51.1, Carbohydrate 4.5, Fiber 1.1, Sugar 2.1, Protein 8.8
SPICED LAMB & FETA GOZLEME WITH SPECIAL TOMATO SAUCE
A savoury Turkish pastry that's actually made with bread. Stuff with lamb, feta, raisins and pine nuts and serve with pomegranate dip
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h35m
Yield Makes 4
Number Of Ingredients 19
Steps:
- For the dough, mix the yeast, sugar and 175ml lukewarm water in a small bowl. Stir to dissolve the yeast, then set aside for 10 mins, or until the liquid starts to froth.
- Mix the flour with ½ tsp salt in a big bowl. Make a well in the centre, pour in the yeasty mixture and olive oil, and mix to a dough. Knead for 10 mins, then put the dough in a lightly oiled bowl and cover with oiled cling film. Leave somewhere quite warm until doubled in size.
- Meanwhile, make the filling. Heat the oil in a frying pan, add the mince and fry, breaking up lumps as you go, until well browned. Stir in the garlic, spices and raisins, and fry for a few more mins, then turn off the heat and stir in the lemon zest, spring onions, pine nuts and seasoning. Set aside to cool a little.
- Divide the dough into 4. Working a piece at a time, roll out on a lightly floured surface to 25 x 30cm, without the dough splitting. With a long edge of the pastry laying in front of you, spoon ¼ of the mince on the bottom half - leaving a 2cm border all round. Crumble over ¼ of the feta. Fold the other half of the dough over the filling, folding in and pinching the edges to seal in the lamb. Repeat with the remaining ingredients.
- Heat a large frying pan over a high heat and brush the gozleme all over with oil.
- Cook in batches for 3-5 mins on each side, or until golden and heated through. Quickly mix the tomato ketchup, pomegranate and onion, and serve with the hot, crispy gozleme.
Nutrition Facts : Calories 791 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.1 milligram of sodium
STUFFED TOMATOES WITH LAMB MINCE, DILL & RICE
These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 300 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
- Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
TOMATOES STUFFED WITH SPICED LAMB AND RICE
Provided by Yolanda Paterakis
Categories Lamb Rice Tomato Appetizer Side Sauté Summer Bon Appétit Athens Greece Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 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 13x9x2-inch glass 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.
GREEK LAMB STUFFED BELL PEPPERS AND TOMATOES
From a Greek Orthodox church's food festival. I always enjoyed it, and I hope you will. The lamb makes this different from normal stuffed peppers. NOTE: If you don't like the tomatoes, use 8 bell peppers and substitute a 14.5 oz can of stewed tomatoes for the pulp (you will still have to mash them).
Provided by Pa. Hiker
Categories Lamb/Sheep
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice tops from tomatoes and peppers and clean, save them.
- Remove pulp from tomatoes and reserve.
- Put tops in baking dish and place veggies on top of them (keeps them from burning).
- Sprinkle 1/4 teaspoon sugar in each.
- Heat 1/2 cup butter in large frying pan and saute onion till transparent.
- Add meat and stir.
- Add rice, spices**, and 1 cup tomato pulp (mashed).
- Cover and cook 15 mins, allow to cool.
- Mix breadcrumbs into meat mixture.
- Fill vegs and remainder of tomato pulp (mashed) on top of stuffing.
- Pour tomato sauce and enough water to bring fluid level to 1/2.
- Bake in oven at 350 deg for 2-1/2 hours.
- Check periodically to see that water hasn't dried up in pan, add more water if needed.
- ** If you don't have Greek spices combine 1 tablespoon plus 1 teaspoon oregano, 1 teaspoon parsley, and 1 teaspoon mint. This will be close, adjust the parsley and mint to taste.
Nutrition Facts : Calories 435.4, Fat 21.4, SaturatedFat 9, Cholesterol 62.2, Sodium 1341.4, Carbohydrate 42.3, Fiber 6.6, Sugar 14.6, Protein 21
BAKED COURGETTES STUFFED WITH SPICED LAMB & TOMATO SAUCE
A superhealthy way to eat lamb, that counts as 2 of your 5-a-day and is packed with iron and vitamin C
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Make the tomato sauce in a medium pan by heating the oil and frying the garlic for 2-3 mins until soft, then adding the spices and frying for 1 min more. Pour in the tomatoes and sugar and simmer with half a tin of water for 20 mins, until thickened. Season.
- Meanwhile, scoop out and discard some of the flesh of the courgettes and lay them in 1 large or 2 small roasting trays, drizzle with the oil and bake for 15 mins until golden and softened slightly.
- For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much, instead lightly mix it with your hands until just combined. When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling. Top with the coriander and serve.
Nutrition Facts : Calories 200 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
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