What you'll need: 4 big courgettes 1 tbsp olive oil Handful of coriander leaves 500g minced lamb 2 tsp ground cumin, ground coriander, cinnamon 1 tsp cayenne pepper For the sauce 2 x 400g can of chopped tomatoes 1 tsp each of ground cumin, ground coriander, cayenne pepper, and cinnamon
What you'll need:
- 4 big courgettes
- 1 tbsp olive oil
- Handful of coriander leaves
- 500g minced lamb
- 2 tsp ground cumin, ground coriander, cinnamon
- 1 tsp cayenne pepper
For the sauce
- 2 x 400g can of chopped tomatoes
- 1 tsp each of ground cumin, ground coriander, cayenne pepper, and cinnamon
- 4 garlic cloves, crushed
- 1 tbsp olive oil
- 2 tsp sugar
Time: 1 hour
Preheat your oven to 220C. While that’s heating up, make your sauce. Start off by lightly frying the garlic for 2-3 minutes until softened, then adding the spices and frying for a further minute. Tip the cans of chopped tomatoes into the pan, along with the sugar and half a tin of water. Simmer for 20 minutes, until thickened.
While you wait for your sauce to thicken, get cracking on the courgettes. Slice them lengthways down the middle, and scoop out some of the flesh so you’re left with a cavity to fill. Lay them out in a roasting tin or two, drizzle with olive oil, add some salt and pepper, and roast for 15 minutes until slightly golden and softened.
In a bowl, lightly mix together the lamb with the spices and a pinch of salt. When the courgettes are ready, spoon the meat into the cavities, and drizzle the sauce over the top. Bake for 15-20 minutes in the oven - you want the sauce to be thick and bubbling when you take it out. Scatter with coriander leaves, and serve.
This dish and a bright, fruity and floral red blend from Eden Valley would make an interesting pairing. Crack open a bottle of the Smallfry 'Eclectik Violet' Grenache blend 2017 while devouring this dish for a winning match!
There you have it -- an easy recipe for Lamb Stuffed Courgette!
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