Stuffed Tomatoes

Ingredients
12 Vine Ripened Tomatoes (allow for 3 tomatoes per person)
1 Brown Onion
1 Tspn Cumin
1/2 Tspn All Spice
1/2 Tspn Nutmeg
1/2 Tspn Cinnamon
3 Cloves of Garlic
500g Lamb Mince
1 Beef Stock Cube
1/2 Bunch of Parsley finely chopped
1/2 Bunch of Dill finely chopped
Juice of 1 Lime
Salt & Pepper
Olive Oil

Method
Carefully slice off the lids of each of the tomatoes and hollow out each of the tomatoes, reserving the lids as well as the tomato insides. Set aside. Dice 1 brown onion and place in fry pan with a little oil. Sautee the onions. Add 1/2 teaspoon of cumin, 1/4 teaspoon of all spice, 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon to the onions. Mince 3 cloves of garlic and add to pan.

Add lamb mince and try to break up the clumps of meat. Continuously mix the ingredients in the pan. Once the mince is slightly brown, add the reserved insides of the tomatoes and stir. Meanwhile, pre-heat a fan forced oven to 180 Degrees Celcius.


Next, add 1 beef stock cube. Simmer the mixture for 30 minutes or until the liquid has disappeared. Repeat the spice mix above: 1/2  teaspoon of cumin, 1/4 teaspoon of all spice, 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon. Now add in 1/2 a bunch of finely chopped parsley and 1/2 a bunch of finely chopped dill. Also add the juice of half a lime. Stir mixture. Add salt, pepper and more spices to taste. Remove from heat.

Spoon the mixture into the hollow tomatoes and place the tomato lids in place. Next, place the tomatoes on a baking tray lined with baking paper. Lightly drizzle olive oil and the remaining 1/2 lime juice over the tomatoes. Place in oven and cook for around 20 minutes.

Serving Suggestions
Serve with roasted vegetables such as zucchini and squash. These can be added to the baking tray along with the tomatoes with a drizzle of olive oil, lime juice and balsamic vinegar.