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Stuffed Globe Courgettes with Lamb, Cinnamon and Rice

Ren Behan
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Ingredients
  

  • 8 small or 4 medium globe courgettes/zuchinni or squash
  • 3 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 250 g or 8 ounces minced lamb
  • 2 tsp ground cinnamon
  • 150 g or 2/3 cup long grain rice
  • 250 ml or one cup hot stock — lamb or vegetable
  • Sea salt and freshly ground black pepper
  • Fresh mint or parsley to serve

Instructions
 

  • 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.