I have to say I am always a bit stuck with courgettes. They are a bit bland and always need that extra bit of help to make them really tasty. This is a great way of using them up. It maybe a little laborious but well worth the effort.
Baked Courgettes Stuffed with Spicy Lamb and Coriander
3 large courgettes, halved length-ways
For the stuffing
500g lean minced lamb
2 onions, finely chopped
4 garlic cloves, crushed
2 tsp each ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
Pinch chilli flakes
1 400g can plum tomatoes
Sea salt and freshly ground black pepper
Small bunch fresh coriander, chopped
Heat oven to 180C. Scoop out and discard the seeds of the courgettes with a teaspoon and lay them on a roasting tray lined with grease-proof, drizzle with olive oil and season. Bake for 30 mins until softened slightly.
Meanwhile, fry the lamb in a heavy bottomed saucepan. You should not need any oil as lamb is usually fatty. Brown over a high heat. Next turn down the heat and add the onions. Add a little oil if necessary. Season with salt and pepper and cook slowly for about 10 to 15 minutes. Next add the spices and garlic. Fry for a minute more and then add the tin of tomatoes. Rinse out the tin with a little water and add that too. Cook over a medium heat, breaking up the tomatoes with a wooden spoon. Cook for about 15 minutes until the tomatoes have reduced and you have a thick sauce. Stir in the coriander. Check seasoning. When the courgettes are ready, pile the lamb into the cavities. Bake for 15-20 mins.