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🍽️ Lamb-Stuffed Tomatoes with Yogurt Dip

244 kcal · 30 min · 4 servings

Ingredients

• 200 g lamb meat (from the leg)
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp grated lemon zest
• 0.5 tsp dried peppermint
• salt
• pepper from the mill
• 0.25 tsp cinnamon
• 150 ml broth
• 4 large beef tomatoes
• 50 g bulgur
• 200 g plain yogurt
• 1 tbsp chopped dill tips
• salt
• pepper from the mill
• 1 pinch sugar

Instructions

1. 1. Cut the lamb meat into cubes of approx. 1 cm.
2. 2. Peel the onion and garlic and chop them finely.
3. 3. Heat 2 tbsp of oil in a pan and sauté the onion and garlic until translucent.
4. 4. Add the lamb meat and brown it well over high heat while stirring.
5. 5. Stir the tomato paste into the meat.
6. 6. Season the mixture with lemon zest, crushed peppermint, salt, pepper, and cinnamon.
7. 7. Add the broth and let everything simmer covered over low heat for approx. 30 minutes.
8. 8. Wash the tomatoes and dry them.
9. 9. Cut the tomatoes in half crosswise.
10. 10. Remove the pulp with a tablespoon and place it in a bowl.
11. 11. Place the hollowed-out tomato halves side by side in a shallow gratin dish.
12. 12. Season the tomato halves with salt and pepper.
13. 13. Mash the removed tomato pulp with a fork.
14. 14. Mix the bulgur and lamb meat (including the hot braising liquid) with the mashed tomato pulp.
15. 15. Fill the stuffing into the hollowed-out tomatoes.
16. 16. Drizzle the remaining oil over the stuffed tomatoes.
17. 17. Preheat the oven to 200°C.
18. 18. Place the tomatoes in the preheated oven and bake for approx. 20 minutes until the filling is lightly browned.
19. 19. Mix all ingredients for the yogurt sauce together.
20. 20. Serve the stuffed tomatoes with the yogurt sauce.

Nutrition per serving

• kcal: 244
• Protein: 17 g · Fett/Fat: 10 g · Carbs: 21 g