Scoop out most of the pulp with a teaspoon, being careful not to break the skin
Finely chop the pulp, and keep any juices
Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray
Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured
Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned
Add the tomato pulp and juice, the rice and the stock
Season generously
Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed
Set aside to cool a little, then stir in the herbs
Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins
