Stuffed Tomatoes with Rice

350g lamb mince (or a mix of lamb and beef)

2 shallots, finely chopped

4 garlic cloves, minced

2 red onion, finely chopped

2 tbsp red pepper flakes

3 tsp cumin seeds, ground

1 small preserved lemon, finely chopped

2 tsp smoked paprika

2tsp cinnamon

1tsp ground coriander

1tsp fennel seeds, ground

200g rice, rinsed well (I used basmati)

600ml chicken stock

6 large plum tomatoes, halved lengthways with insides scooped out. I add the innards to the rice as it’s cooking.

(you can use other tomatoes, as long as they’re big)

Vegetable oil for frying

Parsley for garnish

Crispy shallots (optional)

Preheat oven to 180C.

Add oil to a heavy-based frying/cast iron pan and fry onions and 2 garlic cloves until they start to soften. Add tomato insides, if desired. Add 1tbsp red pepper flakes, 1 tsp cumin, 1tsp cinnamon and fry for a further 5 minutes. Add rice, stir so the grains are covered in oil. Add about 200ml stock and simmer over a very low heat. 

Meanwhile mix mince, shallots, 2 of the garlic cloves, 1tsp cinnamon, fennel seeds, paprika, preserved lemon, 2tsp cumin in a bowl til combined and stuff tomato halves so they’re piled high. Place in a circle around the pan, carefully pour remaining stock over the rice (avoiding the stuffed tomatoes). Put the lid on and cook in the oven for 30-45 minutes untl rice is cooked. Remove lid, grill for a further 5-10 minutes until the top is golden brown. Garnish with parsley and shallots, if using. Serve.