Cut lamb 1 cm cubes. Finely dice onion and garlic.
Brown the meat heartily in 2 tbsp. oil, add the onion and garlic cubes, sauté until translucent, fold in the pureed tomatoes. Season with salt, pepper and cinnamon. Add clear soup, dissolve the roast stock with it.
Put mint sprigs and lemon peel on the meat. Cover and steam at low temperature for about half an hour.
In the meantime, cut the tomatoes in half diagonally. Scoop out halves with a tablespoon, put pulp in a suitable bowl, mash with a fork and mix with bulgur. Preheat oven to 220 degrees.
Season tomato halves with salt and enough pepper, place in a baking dish.
Mix bulgur mixture with braised lamb, fill into tomato halves. Drizzle with remaining oil.
Bake tomatoes in stove for 20 min until filling is lightly browned.
In the meantime, chop the dill. Whip yogurt with salt, coarse pepper and sugar until creamy, add dill. Serve as a sauce with the tomatoes.
Tip: Simple round tomatoes can also be used, but they release more juice. Therefore, omit the dill yogurt, mix the sauce of the tomatoes with 1 or 2 tablespoons of full-fat Greek yogurt and serve with pita bread for dipping.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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