Summer stuffed vegetables
Facebook Twitter

recette

Summer stuffed vegetables

  • Preparation 35 min
  • Cooking time 1h
  • For 6 servings

Ingredients

    • 4 Marmande or Red Stuffer type tomatoes 
    • 4 round courgettes/zucchini 
    • 4 white onions, medium 
    • 800g / 1lb 12oz lamb (leg or boneless shoulder) 
    • 80g / 3oz stale breadcrumbs 
    • 50ml / 1.7 fl oz milk 
    • 2 tbsp olive oil 
    • 1 chopped onion, medium 
    • 2 chopped cloves of garlic 
    • 1 tbsp Ras El Hanout 
    • 3cm / 1 inch freshly grated ginger 
    • 2 tbsp raisins 
    • 8 sprigs of coriander 
    • 3 tbsp olive oil 
    • 8 tbsp rice stock 
    • 8 tbsp breadcrumbs for the topping 
    • Salt and pepper 

1/ Cut the top off the tomatoes and courgettes/zucchini, empty them out without piercing them, using a melon spoon (keep the contents). Sprinkle the tomatoes with salt and lightly grill them upside down to drain them. 

2/ Steam cook the onions and courgettes/zucchini for 20 minutes. Once cooled, peel the onions. 

Cut off the top, empty them carefully using a spoon, without piercing the flesh. Chop up the inside of the onions and the courgettes/zucchini. 

3/ Soak the stale breadcrumbs in the milk. Cut the lamb into large cubes. In a frying pan, heat the oil, add the cubes of lamb and brown them for 5 minutes. Remove and set aside. 

4/ Add the onion, garlic and ginger to the same frying pan. Brown for 5 minutes. Add the inside of the courgettes/zucchini and onions. 

5/ Pre-heat the oven to 180°C / 350°F / Gas Mark 4. 

6/ Chop up the lamb roughly using an electric mixer. Chop up the coriander. 

7/ In a mixing bowl, mix the lamb, the onion mixture, the drained breadcrumbs, the Ras-El-Hanout, raisins and coriander. Season. 

8/ Place the vegetables in a greased dish. 

9/ Put a little rice in the bottom of the tomatoes and courgettes/zucchini (to absorb the water from the vegetables while they are cooking). Fill the vegetables with the stuffing, patting down a little. Sprinkle with the breadcrumbs for the topping. Cook for 45 minutes, spooning the cooking juices regularly over the vegetables. Put the tops back on 15 minutes before the end of the cooking time. 

Tip: Serve the stuffed vegetables with rice or salad, for example.