Name: Baked courgettes stuffed with spiced lamb & tomato sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 4 large courgettes halved lengthways; 1 tbsp olive oil; small handful coriander leaves; 500g lean minced lamb; 2 tsp each ground cumin coriander, and cinnamon; 1 tsp cayenne pepper; 1 tbsp olive oil; 4 garlic cloves crushed; 1 tsp each ground cayenne pepper cinnamon, coriander and cumin; 2 x 400g cans chopped tomatoes; 2 tsp sugar

Baked courgettes stuffed with spiced lamb & tomato sauce

4 large courgettes
halved lengthways
1 tbsp olive oil
small handful coriander
leaves

For the stuffing

500g lean minced lamb
2 tsp each ground cumin
coriander, and cinnamon
1 tsp cayenne pepper

For the tomato sauce

1 tbsp olive oil
4 garlic cloves
crushed
1 tsp each ground cayenne pepper
cinnamon, coriander and cumin
2 x 400g cans chopped tomatoes
2 tsp sugar

Method

step 1
Heat oven to 220C/200C fan/gas 7. Make the tomato sauce in a medium pan by heating the oil and frying the garlic for 2-3 mins until soft, then adding the spices and frying for 1 min more. Pour in the tomatoes and sugar and simmer with half a tin of water for 20 mins, until thickened. Season.
step 2
Meanwhile, scoop out and discard some of the flesh of the courgettes and lay them in 1 large or 2 small roasting trays, drizzle with the oil and bake for 15 mins until golden and softened slightly.
step 3
For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much, instead lightly mix it with your hands until just combined. When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling. Top with the coriander and serve.