LAMB AND RICE-STUFFED TOMATO BOATS
Serves: 4
■ 3/4 lb (340 g) ground lamb
■ 1 tbsp (15 ml) olive oil
■ 1 cup (250 ml) finely chopped onions
■ 3 cloves garlic, minced
■ 2 tsp (10 ml) ground cinnamon
■ 1 tsp (5 ml) salt, or to taste
■ 1/4 tsp (1 ml) cayenne
■ 1 cup (250 ml) uncooked basmati rice
■ 1 cup (250 ml) tomato sauce
■ 1 1/2 cups (375 ml) chicken broth
■ 8 large tomatoes
■ 1/2 cup (125 ml) crumbled feta cheese
1. If baking right away, preheat oven to 350 F (175 C). Grease or use non-stick spray to coat a pan 9 by 13 inches (23 by 33 cm).
2. In a large, heavy frying pan over medium heat, cook lamb, breaking it up as it cooks, until it’s no longer pink, 5-7 minutes. Drain off excess fat and transfer meat to a plate.
3. In the same pan and with the same heat, heat oil and add onion, garlic, cinnamon, salt, cayenne, rice, tomato sauce and broth, stirring to combine ingredients.
4. Cook, stirring occasionally, until the rice is almost tender and most of the liquid has been absorbed, about 15 minutes. Stir cooked lamb into the mixture.
5. Meanwhile, cut a thin slice from the bottom of each tomato to make a flat bottom. Cut the top off each tomato, about one-third its height, and set aside.
6. Scoop out the flesh inside the tomato, leaving a firm casing. Discard pulp and seeds, retaining tomato flesh.
7. Chop bottom slices and add to mixture. Arrange the tomatoes in the prepared pan.
8. Spoon the almost-cooked meat and rice mixture into the eight casings, along with any remaining liquid. Sprinkle with the cheese. You may use the tomato tops if desired.
9. At this point, dish may be covered and refrigerated for up to eight hours; bring to room temperature before baking.
10. Bake until tomatoes have softened and rice is cooked, 20-25 minutes. Serve hot.