Sunday, June 26, 2011

Middle Eastern Lamb and Yoghurt Stuffed Zucchini

Middle Eastern Lamb and Yoghurt Stuffed Zucchini or Eggplant

-       500g lamb mince
-       3 teaspoon ground allspice
-       2 teaspoon cinnamon
-       4 teaspoons dried mint
-       salt
-       pepper
-       6 small zucchinis or 2 eggplants
-       2 onions, diced finely
-       2 cloves garlic, crushed
-       4 tablespoons plain yoghurt
-       2-3 tablespoons pine nuts
-       plain yoghurt, to serve
-       Fresh mint leaves, to serve

1.       Heat a pan on medium-high heat with a little olive oil.  Add the lamb, allspice, cinnamon, mint, salt and pepper.  Break up the lamb to avoid any clumps.  Fry until the lamb is just browned.

2.     Take the lamb off the heat and place in a sieve.

3.      Sauté the onion and garlic until they are translucent and just beginning to brown.

4.       Place the lamb in a bowl and add the fried onions.

5.      Brown the pine nuts in the pan.  Add to the lamb mixture

6.      Add the yoghurt to the lamb and mix

7.      If using zucchini - cut the ends off the zucchini and slice lengthways in half.  Using a teaspoon, remove the pulp of the zucchini.Steam the zucchini skins for 15-20 minutes
If using eggplant - cut the end off and grill for 20 minutes under hot grill, turning every 5 minutes.  Cut the eggplants in half and remove half of the flesh - you can add this flesh to the lamb mixture or discard.

8.     Arrange zucchinis/ eggplants on a serving dish, fill with lamb mixture.  Place under hot grill for 5 minutes.  Drizzle with a generous amount of plain yoghurt and garnish with fresh mint leaves.

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