What I did for the stuffed tomatoes
500gms Lamb mince
1 onion, diced finely
2 cloves garlic, crushed
1/2 cup rice
1 tbsp Ground Cumin
1 tbsp Ground Coriander
Salt and Pepper
6 Ripe Roma Tomatoes
For the sauce
1/2 cup natural yoghurt
1 garlic clove, crushed
Stir the grushed garlic clove into the yoghurt, and set aside in the fridge until needed.
Boil the rice, drain and put into a large bowl.
Heat the oven to 180 degrees celcius.
Slice the tops off of the tomatoes and keep them, and carefully scoop the seeds and flesh out of the tomato. Discard seeds, cut tomato flesh into small diced pieces. Place empty tomato shells onto a sheet pan lined with baking paper.
Heat some oil in a frypan and add onion and garlic and cook till tender. Add mince, cumin and coriander and fry until browned. Add chopped tomato flesh and cook for 3 minutes.
Pour lamb mixture into the rice, then season with salt and pepper to taste.
Spoon the mixture into tomato shells. Place back on baking paper and top with kept tomato tops. Spray tomatoes with olive oil and bake in the oven for 20 minutes. Serve with greens and garlic sauce.