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Lamb Stuffed Tomatoes
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Nice dish for Passover or anytime.

Serves: 12

Prep Time:
Cook Time:
Total Time:

Sephardic Meat Entree
Passover

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Ingredients

1 1/2 lbs. ground lamb
3 tbl. olive oil
12 large tomatoes (8 ounces each)
1 large onion, chopped
3/4 cup unsalted matza meal
1/2 cup chopped parsley
1/4 cup pine nuts
1 large egg
2 tbs chopped fresh mint
1 1/2 tsp. salt
1 tsp ground black pepper
1 tsp. ground turmeric

Directions

  1. Lightly brown ground lamb in oil for 5 minutes. It will finish cooking in the oven so it does not need to be completely cooked through.
  2. Cut off top 1/4 of tomatoes. Using a melon baller, very gently scoop out the seeds and pulp from tomatoes. Sprinkle insides lightly with salt then place cut side down on paper towels to drain for about 20 minutes.
  3. Combine the lightly cooked lamb and all remaining ingredients. Fill each tomato with the mixture, letting it mound at the top.
  4. Arrange tomatoes in 13x9x2 inch baking dish and bake at 350F (preheated) for 1 hour. Check that internal temperature is 160F using a meat thermometer.
  5. Let stand 10 minutes and serve.

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