Autumn, for me, is about slowing down the cooking. I want nourishing food; the caramelised sweetness of roasted fruits or vegetables, hearty stews and warming spices. This recipe of stuffed globe courgettes with lamb, cinnamon and rice ticks all of the necessary cold-month boxes. The globe courgettes, which could just as easily be curvy squash, mini pumpkins or long marrows, are baked and then filled with a flavourful mixture of minced lamb slowly cooked down with onions, garlic and a sprinkle of cinnamon. They are so easy to prepare and make the perfect weekend supper.
- 8 small or 4 medium globe courgettes/zuchinni or squash
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 250g or 8 ounces minced lamb
- 2 tsp ground cinnamon
- 150g or ⅔ cup long grain rice
- 250ml or one cup hot stock — lamb or vegetable
- Sea salt and freshly ground black pepper
- Fresh mint or parsley, to serve
- 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. If using a large squash or marrow cook for 10 minutes more at this stage.
- 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.
I’m linking this post up to Simple and in Season, this month hosted by Nazima at Franglais Kitchen as well as to Herbs on a Saturday at Lavender and Lovage as the fresh mint on top of these little globes is essential!