Harissa lamb-stuffed courgettes
Fill courgettes with a mix of lamb mince, garlic, cumin and harissa, and bake in a fiery tomato sauce to make an exciting weeknight meal for two
- Serves: 2 persons
- 4medium courgettes
- 2tbsp olive oil
- 500g lamb mince
- 4garlic cloves, finely chopped
- 1tbsp cumin seeds
- 3tbsp rose harissa
- 2x 400g tins chopped tomatoes
- a small bunch flat-leaf parsley
- 100g feta, crumbled
- crusty bread, to serve
Step 1Heat the oven to 200C/fan 180C/gas 6. Cut the courgettes in half lengthways and use a spoon to scoop out the flesh, leaving a ½cm-thick shell. Finely chop all of the flesh.
Step 2Heat the oil in a frying pan over a high heat and cook the lamb mince and courgette flesh for 5-6 minutes or until crisping up, then add the garlic and cumin, and fry for 2 minutes. Stir in 1 tbsp of the harissa and remove from the heat.
Step 3Tip the chopped tomatoes into a large baking dish, season and stir in the remaining harissa. Nestle the courgettes shells into the sauce and spoon the lamb mince into the cavities of each. Cover with foil and bake for 20 minutes, then remove the foil and roast for another 30 minutes until the courgettes are tender and the sauce reduced.
Step 4Scatter over the parsley and feta, and serve with crusty bread, if you like.