Middle Eastern Stuffed Zuchinni

Middle Eastern Stuffed Zuchinni

Ingredients:
200grams Ground Minced Lamb
¼ cup cooked Basmati Rice OR Brown Lentils
2 tbsp Fresh chopped Mint
1 Clove Garlic Clove, crushed
1 Leek, sliced
1 tbsp tomato Puree
Juice of ½ fresh Lemon
½ cup Beef Stock
Pinch Salt
2 Large Zuchinni’s
1 tbsp toasted Pine Nuts

Method:
Heat oil in a pan and fry the leeks until soft, for around 5 minutes. Add the minced lamb and garlic, cooking for a few moments until the meat is brown. Add the tomato puree, fresh lemon juice and beef stock and bring to a rapid boil. Reduce the heater after a few moments and continue to stir. Add the cooked rice or Lentils at this point and finally the fresh mint, toasted pine nuts and salt.

Meanwhile blanch the Zuchinni’s in boiling water, remove. Cut into half and scoop out the centre pips as far down as you can. Fill the space with the minced lamb mixture. Bake in a pre-heated oven for around 20 minutes.