• about 1/2 cup (3-1/2 oz) white short grain rice
• about 5 oz minced (ground) lamb
• 2 medium ripe toamtoes, topped but whole, or same amount (8 oz) Italian canned
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon finely ground black pepper
• salt to taste
Preparation
• Wash the rice in two or three changes of cold water, drain and put in a mixing bowl.
• Add the minced meat and squeeze the fresh tomatoes with your hands
over the meat and rice, extracting as much juice and pulp as you can.
• Then place the skins at the bottom of the pan in which you will cook the stuffed vegetables.
• If you are using canned tomatoes, use chopped ones and pour them straight over the meat and rice.
• Season with cinnamon, allspice, pepper and salt to taste and mix together with your hands to blend well.
• Taste, adjust seasoning if necessary, and use with the vegetable of your choice.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
