Ingredients:
3-4 large courgettes
For the stuffing:
500 gms (½ lb) minced beef or lamb
Olive oil
1 medium onion
4 cloves garlic
1 hot pepper (optional)
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground nutmeg
a pinch of cloves
¼ tsp allspice
½ tsp ground black pepper
Water
salt to taste
For the tomato sauce:
350 gms tomato passata
2 tbsps tomato paste
1 tsp sugar
salt to taste
About ½ cup of water
Juice of ½ lemon
Method:
3-4 large courgettes
For the stuffing:
500 gms (½ lb) minced beef or lamb
Olive oil
1 medium onion
4 cloves garlic
1 hot pepper (optional)
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground nutmeg
a pinch of cloves
¼ tsp allspice
½ tsp ground black pepper
Water
salt to taste
For the tomato sauce:
350 gms tomato passata
2 tbsps tomato paste
1 tsp sugar
salt to taste
About ½ cup of water
Juice of ½ lemon
Method:
- Wash the courgettes; top and tail and cut into 2½-3" pieces. Remove the centre of the courgettes (seeds) with an apple corer or a sharp knife. sprinkle with a little salt and set aside.
- Heat the oil in a large frying pan. Dice the onion, mince the garlic, chop the hot pepper (optional) and add to the pan. Cook for about 5 minutes until the onion is soft.
- Now add all the spices and stir two or three times to mix. Add the minced meat and stir fry until the meat is nicely browned. Add some water and cook for about 15-20 minutes, until the meat is fairly dry.
- Heat a tbsp of olive oil in a fresh pan and add the passata and the tomato paste. Bring to a simmer and add the sugar and salt, and a little water, enough to thin the sauce. Cook for about 5-10 minutes. You're looking for a thinn-ish sauce.
- Heat the oven to 400F / 200C.
- To assemble the dish, place the courgette pieces in a baking dish and stuff each piece with the meat mixture. Pour the tomato sauce over the top, cover with foil and bake for about 35-40 minutes. Serve with white rice or potatoes with parsley.