Keema Stuffed Tomatoes

Name: Keema Stuffed Tomatoes
Ingredients: 6 whole Tomatoes (Medium size, ripe but firm, uniform in shape.); 1/4 cup Ghee (Originally 'navtank' (approx 2 oz). Used for cooking the tomatoes.); 1/2 pound Minced mutton or lamb (Keema) (Quantity estimated for filling 6 tomatoes. For the filling.); 1 small Onion (Finely chopped. Estimated ingredient for the filling.); 1 teaspoon Ginger-garlic paste (Estimated ingredient for the filling.); 1 teaspoon Garam masala (Estimated ingredient for the filling.); 1 teaspoon Salt (Or to taste. Estimated ingredient.)

Juicy, ripe tomatoes are hollowed out and filled with a savory, spiced minced meat mixture in this traditional Parsi dish. The stuffed tomatoes are slowly cooked in ghee until tender, allowing the flavors of the meat and tomato juices to meld into a rich, internal gravy. This elegant main course offers a delightful contrast between the firm tomato shell and the succulent, aromatic filling inside.

Ingredients

6 whole Tomatoes (Medium size, ripe but firm, uniform in shape.)
1/4 cup Ghee (Originally 'navtank' (approx 2 oz). Used for cooking the tomatoes.)
1/2 pound Minced mutton or lamb (Keema) (Quantity estimated for filling 6 tomatoes. For the filling.)
1 small Onion (Finely chopped. Estimated ingredient for the filling.)
1 teaspoon Ginger-garlic paste (Estimated ingredient for the filling.)
1 teaspoon Garam masala (Estimated ingredient for the filling.)
1 teaspoon Salt (Or to taste. Estimated ingredient.)

Instructions

1Select 6 medium-sized, ripe but firm tomatoes. Wash and wipe them dry. Slice off a round piece from the top (stem end) of each tomato to act as a lid. Carefully scoop out the pulp and seeds from the inside, leaving the outer shell intact.
2Prepare a savory minced meat (keema) filling. (Note: The original text refers to a separate recipe for the filling, but a standard preparation involves sautéing the chopped onion, ginger-garlic, and spices with the minced meat until cooked through and relatively dry). Ensure the filling is flavorful and cooked before stuffing.
3Fill each hollowed tomato to the top with the prepared minced meat mixture. Place the cut tomato 'lids' back onto their respective tomatoes to close them.
4In a wide, flat-bottomed pot or deep pan, heat the ghee. Arrange the stuffed tomatoes upright in the pan so the lids stay on. Cover the pot tightly. Cook on low heat (or bake in a preheated oven at 350°F/175°C) until the tomatoes are tender but still hold their shape. The original method suggests placing coals on the lid for even heating (Dutch oven style). Cook until a rich gravy forms inside the tomatoes from the juices.