Baked Courgettes Stuffed with Spiced Lamb & Tomato Sauce

Taken from the BBC Good Food website
Serves 4


4 large courgettes, halved lengthways
1 tbsp olive oil
small handful coriander leaves

For the stuffing
500g lean minced lamb
2 tsp each ground cumin, coriander, and cinnamon
1 tsp cayenne pepper

For the tomato sauce
1 tbsp olive oil
4 garlic cloves, crushed
1 tsp each ground cayenne pepper, cinnamon, coriander and cumin
2 x 400g cans chopped tomatoes
2 tsp sugar


  • Heat oven to 220C/200C fan/gas 7.
  • Make the tomato sauce in a medium pan by heating the oil and frying the garlic for 2-3 mins until soft, then adding the spices and frying for 1 min more.
  • Pour in the tomatoes and sugar and simmer with half a tin of water for 20 mins, until thickened. Season.
  • Meanwhile, scoop out and discard some of the flesh of the courgettes and lay them in 1 large or 2 small roasting trays, drizzle with the oil and bake for 15 mins until golden and softened slightly.
  • For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much, instead lightly mix it with your hands until just combined.
  • When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling.
  • Top with the coriander and serve.