Best 2 Baked Courgettes Stuffed With Spiced Lamb Tomato Sauce Recipes

Embark on a culinary journey to the Mediterranean with our baked courgettes stuffed with spiced lamb and tomato sauce. This delectable dish, also known as zucchini or summer squash, is a symphony of flavors and textures that will tantalize your taste buds.

Savor the tender and juicy lamb, expertly seasoned with an aromatic blend of spices, nestled within the soft and succulent courgette. The tangy tomato sauce, bursting with umami and vibrant Mediterranean herbs, envelops the courgettes, creating a harmonious balance of flavors. Each bite offers a delightful symphony of textures, from the tender courgette to the succulent lamb and the rich tomato sauce.

Let's cook with our recipes!

LAMB COOKED WITH TOMATOES & AROMATIC SPICES

Lamb cooked with tomatoes & aromatic spices image

This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice

Provided by Good Food team

Categories Dinner, Starter

Time 2h15m

Number Of Ingredients 16

Ingredients

1 tbsp vegetable oil
1 tsp cumin seeds
6 cloves
1 cinnamon stick, broken in half
4 bay leaves
2 medium onions, sliced
800g extra lean boneless lamb, preferably leg or shoulder, cut into good-sized chunks
2 garlic cloves, crushed
4cm piece of fresh root ginger, peeled and cut into fine matchsticks
1 tbsp ground coriander
½ tsp cayenne pepper
1 tsp turmeric
2 medium potatoes, peeled and each cut into 4-6 chunks
400g can chopped tomatoes
150g carton low fat natural yogurt
2 tbsp chopped fresh coriander leaves

Steps:

Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

Nutrition Facts : Calories 290 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.4 milligram of sodium

HERBY BAKED LAMB IN TOMATO SAUCE

Herby baked lamb in tomato sauce image

Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon

Provided by Sarah Cook

Categories Dinner, Lunch, Main course

Time 4h20m

Yield Serves 4 with leftovers

Number Of Ingredients 8

Ingredients

1.8-2kg shoulder of lamb
2 tbsp olive oil
3 oregano sprigs, leaves stripped from 2
3 rosemary sprigs, leaves stripped from 2
3 garlic cloves , roughly chopped
600ml red wine
2 x 400g cans chopped tomatoes
1 tbsp caster sugar

Steps:

Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.

Nutrition Facts : Calories 595 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.51 milligram of sodium

Tips:

Choose the right zucchini: Select medium-sized zucchini that are firm and have smooth, unblemished skin. This ensures they can hold the filling without getting mushy.

Prepare the zucchini properly: Before stuffing, slice the zucchini lengthwise and scoop out the seeds and pulp. This creates a hollow space for the filling and helps the zucchini cook evenly.

Use high-quality lamb: Opt for ground lamb that is fresh and has a good fat content. This will add flavor and juiciness to the filling.

Season the lamb well: Use a flavorful blend of spices, such as cumin, coriander, and paprika, to season the lamb. This will enhance the taste of the filling.

Don't overcook the lamb: Cook the lamb until it is just cooked through, but not dry. Overcooking will make the filling tough and less enjoyable.

Prepare a rich tomato sauce: Use a combination of fresh tomatoes, garlic, onion, and basil to create a flavorful tomato sauce. This sauce will complement the lamb filling and add moisture to the dish.

Bake the stuffed zucchini at the right temperature: Bake the stuffed zucchini at a high temperature (400°F) for a short period of time (20-25 minutes). This will help the zucchini cook through without becoming too soft.

Garnish before serving: Before serving, sprinkle some fresh herbs, such as parsley or cilantro, on top of the stuffed zucchini. This will add a pop of color and freshness to the dish.

Conclusion:

Baked courgettes stuffed with spiced lamb and tomato sauce is a delicious and satisfying dish that is perfect for a main course or a side dish. With its tender zucchini, flavorful lamb filling, and rich tomato sauce, this dish is sure to be a hit with your family and friends. Follow the tips provided in this article to ensure your stuffed zucchini turns out perfectly. Experiment with different spice combinations to create your own unique flavor profile. Enjoy!