Tomatoes Stuffed with Spiced Lamb and Rice

Name: Tomatoes Stuffed with Spiced Lamb and Rice
Yield: 8 Servings
Ingredients: 8 large firm tomatoes (each 3 to 3 1/2 inces in diameter); 2 tablespoons (1/4 stick) butter; 1 large onion, chopped; 1 pound ground lamb; 1/2 cup dry red wine; 1/4 cup chopped fresh mint; 4 tablespoons chopped fresh parsley; 1/4 teaspoon ground cinnamon; 3/4 cup cooked long-grain white rice (about 1/4 cup uncooked); 1/4 cup plain dry breadcrumbs; 1/2 cup freshly grated Parmesan cheese

April 30, 2002

Recipe notes