Monday, 6 May 2013

Baked Courgettes Stuffed with Lamb and Tomatoes

I've been a subscriber to Easycook Magazine for as long as I remember, I love it dropping through the letterbox, then everything stops as I have a leaf through.  I generally find something there and then to cook for that night's dinner, and the last edition was no exception.
I immediately liked the look of the Baked Courgettes Stuffed with Lamb and Tomatoes.  It was for 4 people, but I easily halved it for Chris and I, and added a birds eye chilli to the tomato sauce to give is some zing.  It was WOW!  And only 200 cals per portion!  Had it twice since.

@EasyCookMag have given me permission to blog it, so here goes.

For 2
2 large courgettes, halved lengthways (mine were not that big unfortunately, out of season)
1 tbsp olive oil
small handful coriander leaves

For the Tomato Sauce
2 cloves of garlic, crushed
half tbsp olive oil
half tsp each ground cayenne pepper, cinnamon, coriander and cumin
1 x 400g chopped tomatoes
1 green birdseye chilli (straight from frozen, I keep them there now)

For the Stuffing
250g lean minced lamb
1 tsp each ground cumin, coriander and cinnamon
half tsp cayenne pepper

1. Make the tomato sauce
Turn oven to fan 200C/conventional 220C/Gas 7
Fry the garlic in the oil for 2-3 minutes until soft, add the spices and fry for 1 min more.  Add the tomatoes, 1/4 can of water (use the tomato can), birdseye chilli, and simmer for 20 mins, until thickened.  Season.

2. Bake the courgettes
Scoop out a little flesh from the courgettes with a teaspoon to make a shallow cavity.  Lay them in a baking dish, drizzle with oil and bake for 15 minutes, until golden.

3. Make the stuffing
Lightly mix the lamb with the spices and some salt, with your hands, until just combined.  When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce.  I found it easier to form long sausage shapes with the lamb to fit the length of the courgette cavity.  Bake for 15-20 mins, until the sauce is bubbling.  Top with coriander and serve.
We served ours with a Greek Salad and it was divine.  Perfect for the Summer evenings that lie ahead - we hope!

Annie x


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