Lamb-Stuffed Zucchini with Yoghurt Sauce

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off and reserve the stem ends of the zucchini and, with a corer, hollow out zucchini, being careful not to pierce skins and leaving ¼ inch thick shells.
  • Chop zucchini flesh and reserve.
  • Heat oil over moderately-high heat until hot but not smoking and saute lamb with allspice and mint and season to taste.
  • Cook, stirring, until no longer pink.
  • Transfer lamb with a slotted spoon to a sieve to drain.
  • Pour off all but 1 tblsp fat from skillet and saute onion until softened.
  • Stir in garlic, reserved zucchini, season to taste, and saute until golden.
  • Remove from heat; stir in lamb, pine nuts and 6 tblsps of yoghurt.
  • Let cool.
  • Preheat oven to 350 degrees F.
  • Stuff zucchini with this mixture, putting stem ends back on and securing them with toothpicks.
  • Arrange zucchini in a large, oiled casserole, tent with foil, and bake for approximately 1 hour, or until tender.
  • Let cool slightly.
  • Whisk together remaining yoghurt with cornstarch/water mixture and cook over low heat, stirring, until thickened.
  • Cool slightly.
  • Serve with zucchini.
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