Baked Courgettes Stuffed with Spicy Lamb and Coriander

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.


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