Greek stuffed tomatoes

Serves 4

Slice the tops off 4 large beefsteak tomatoes, and scoop out the pulp. Roughly chop the pulp, and reserve the tomato shells and their “lids”. Heat ½ tablespoon olive oil in a large frying pan over medium heat.

Add 14oz (400g) ground lamb, and cook, stirring, until no longer pink. Add the tomato pulp and a pinch each of paprika, ground cumin, and ground cinnamon. Cook, stirring, until the pulp starts to break down.

Stir in 2 seeded and finely chopped fresh green chiles, 1 tablespoon each of tomato paste and harissa, and a handful of chopped mint leaves. Pour in 2/3 cup hot vegetable stock, and bring to a boil. Reduce the heat, and simmer for 15 minutes, until thickened. Season.

Spoon the mixture into the tomato shells, put their lids on, and place in a roasting pan. Cover with foil, and bake in a preheated 400°F (200°C) oven for about 1 hour. Serve with a green salad and a dollop of Greek-style yogurt.

Greek stuffed tomatoes