Baked Courgettes Stuffed with Aromatic Lamb Mince and Tomato Sauce

• courgettes↗4

  halved lengthwise

• olive oil↗1 ст. л. tbsp
• small handful of cilantro

  leaves

• lean lamb mince↗500г g
• ground cumin↗2 ч. л. tsp

  coriander, cinnamon

• black cayenne pepper↗1 ч. л. tsp
• olive oil↗1 ст. л. tbsp

  for roasting the courgettes

• garlic↗4

  minced

• ground cayenne pepper↗1 ч. л. tsp

  cinnamon, coriander and cumin

• 2 cans (400 g each) diced tomatoes↗
• sugar↗2 ч. л. tsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C for convection, gas 7). In a medium saucepan heat 1 tbsp olive oil, sauté the minced garlic for 2–3 minutes until soft, then add the spices and cook for another minute.

2. 2

   Stir in the diced tomatoes, sugar and half a can of water, bring to a boil and simmer for 20 minutes until the sauce thickens. Season to taste.

3. 3

   While the sauce cooks, halve the large courgettes lengthwise and scoop out some of the flesh with a spoon. Place the halves in a large (or two small) baking dish, drizzle with 1 tbsp olive oil and bake for 15 minutes until golden and slightly tender.

4. 4

   In a large bowl combine the lamb mince with the spices and a pinch of salt. Mix gently with hands just until the ingredients are combined.

5. 5

   When the courgettes are ready, fill them with the meat mixture, pour over the tomato sauce and return to the oven for another 15–20 minutes until the sauce bubbles and lightly browns.

6. 6

   Sprinkle with cilantro leaves, serve hot and enjoy.