12 lg. Tomatoes, firm
2 1/2 ts. salt
3/4 ts. pepper
3/4 c. olive oil
1 c. onions, chopped
1 lbs. ground lamb
1 1/2 c. beef broth
3/4 c. rice, raw
2 Tbs. parsley, minced
1 ts. cinnamon
1/4 c. almonds
1/2 c. bread crumbs
2 Tbs. raisens
Cut a 1/2" piece off the stem end. Scoop out pulp.
Sprinkle insides with half the salt and pepper; chop
the pulp. Heat 1/2 cup of the oil in a saucepan; brown
the onions and lamb in it. Add the rice; cook 5 min.
stirring frequently. Mix in the tomato pulp, raisens,
and remaining salt and pepper. Add the broth; cover and
cook over low heat 10 min. Mix in parsley, cinnamon,
and nuts; taste for seasoning. Stuff the tomatoes
loosely; replace the tops. Arrange in an oiled baking
dish. Brush with the remaining oil and sprinkle with
bread crumbs. Bake at 350 for 45 min.
