Created by ImPat on May 16, 2019
Step 1: Finely chop tomatoes and set aside 1 tablespoon of finely chopped tomatoes to serve.
Step 2: Heat oil in a flameproof casserole dish (18-cup capacity) over a medium to high heat and add onion and garlic and cook, stirring occasionally, for about 2 minutes, or until soft.
Step 3: Add beef, seasoning and oregano and cook, stirring to break up mince, for about 5 minutes, or until browned and then stir in stock, rice and remaining tomatoes and season with salt and pepper and bring to boil and then remove from heat and cover dish.
Step 4: Cook in a moderate oven (180C) for about 25 minutes, or until rice is tender. and remove from oven and stir in olives and then let stand, covered, for 10 minutes.
Step 5: Stir in feta, mint and reserved tomatoes and sprinkle over rind and serve with lemon wedges.