Jump to Main ContentJump to Primary Navigation

Baked globe courgettes with lamb and rice

Prep:

Cook:

Serves:

Photo: Ren Behan
Photo: Ren Behan

    Stuffed vegetables are traditional at Succot and these globe courgettes are lovely and sweet when roasted, and hold their shape well when filled. You could also use hollowed long courgettes or roasted peppers or tomatoes.
    Serves 4

    Ingredients
    8 globe courgettes
    3 tbsp olive oil
    1 onion, finely chopped
    2 cloves garlic, finely chopped
    250g minced lamb
    2 tsp ground cinnamon
    150g long grain rice
    250ml hot stock — lamb or vegetable
    Sea salt and freshly ground black pepper
    Fresh mint or parsley, to serve

    Method
    Preheat the oven to 200°C.

    Chop the tops off the courgettes and set aside. Using a small knife or a spoon, carefully hollow out the insides of the courgettes. Chop the flesh, and also put aside.

    Place the hollowed courgettes in a roasting tin, sprinkle with two tablespoons of olive oil and salt and pepper. Roast for 30 minutes.

    In the meantime, heat the remaining oil in a frying pan. Add the onion and garlic and cook gently for a few minutes to soften. Add the lamb mince and fry until brown, for about five minutes. Add the chopped courgette and cinnamon and cook for another two minutes.

    Stir in the rice and pour in the hot stock. Bring back to the boil and then cover and simmer for 10 minutes.

    After 10 minutes, take the rice off the heat. It should be tender.

    Take the courgettes out of the oven and carefully spoon in the cooked rice mixture. Return to the oven for 10-15 minutes.

    Serve immediately with chopped fresh mint or parsley sprinkled over the top.

    Method
Recipes

Tomato, squash and walnut soup

Anne Weimar

Fri, 13:00

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Recipe: Date & pistachio granola bars

Lisa Roukin

Friday, November 25, 2016

Recipe: Date & pistachio granola bars
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Recipe: Butternut squash & pumpkin curry

Lisa Roukin

Friday, November 25, 2016

Recipe: Butternut squash & pumpkin curry