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Baked courgettes stuffed with spiced lamb & tomato sauce

Baked courgettes stuffed with spiced lamb & tomato sauce

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A star rating of 4.4 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A superhealthy way to eat lamb, that counts as 2 of your 5-a-day and is packed with iron and vitamin C

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal200
fat12g
saturates4g
carbs8g
sugars5g
fibre2g
protein16g
low insalt0.3g
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Ingredients

  • 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.

Goes well with

Recipe from Good Food magazine, June 2011

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Overall rating

A star rating of 4.4 out of 5.29 ratings
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