Directions:
- Heat a tablespoon of olive oil in a large frying pan over a medium heat.
- Add the garlic and cook for a moment until aromatic, then add the oregano and stir.
- Add the lamb, season and fry, stirring often, until it changes colour.
- Add the wine, turn the heat up and cook until all the liquid evaporates. Transfer the lamb to a large bowl with a slotted spoon to drain the fat and leave to cool.
- Remove a lid from each tomato and either discard or keep for the stockpot. Using a spoon, scoop out the insides, reserving them in a bowl.
- Purée these in a food processor with a little salt, pepper and sugar. Sprinkle the inside of each tomato with a little sugar and place upside down on a double layer of kitchen paper to drain for 20 minutes while you finish preparing the stuffing.
- Stir the breadcrumbs, the eggs and feta into the lamb, then stuff this into the tomatoes, levelling off the surface at the top.
- Over a medium heat, pour 3 tablespoons of olive oil into a large cast-iron casserole that will hold the tomatoes snugly in a single layer (this helps to contain their sides as they cook).
- Add half the tomatoes, stuffed-side down, and cook for about 5 minutes until the stuffing goes a deep gold, then loosen them with a palette knife or spatula, gently turn the right way up, and transfer to a plate while you cook the rest in the same way.
- Arrange all the tomatoes stuffed-side up in the casserole.
- Spoon 1 2/3 cups of the reserved tomato purée around the tomatoes, bring it to a simmer and then cook, uncovered, over a very low heat for approximately 11/2 hours, until it forms a rich, well-reduced sauce.
- Remove from the heat and leave to stand for 15 minutes.
- Serve hot or at room temperature, drizzled with a little olive oil and scattered with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 680.23 Kcal (2848 kJ) | ||
| Calories from fat | 484.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.79g | 83% | |
|---|---|---|---|
| Cholesterol | 208.76mg | 70% | |
| Sodium | 709.31mg | 30% | |
| Potassium | 396.11mg | 8% | |
| Total Carbs | 8.71g | 3% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 29.79g | 60% | |
| Vitamin C | 11.1mg | 18% | |
| Iron | 4.6mg | 26% | |
| Calcium | 337mg | 34% | |
| Amount Per 100 g | |||
| Calories | 215.32 Kcal (902 kJ) | ||
| Calories from fat | 153.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.03g | 83% | |
|---|---|---|---|
| Cholesterol | 66.08mg | 70% | |
| Sodium | 224.53mg | 30% | |
| Potassium | 125.39mg | 8% | |
| Total Carbs | 2.76g | 3% | |
| Sugars | 0.91g | 11% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 9.43g | 60% | |
| Vitamin C | 3.5mg | 18% | |
| Iron | 1.5mg | 26% | |
| Calcium | 106.7mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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