Spiced lamb courgette boats

• porsi: 4

Bahan-bahan

For the tomato sauce:

1 tbsp olive oil

4 garlic cloves, crushed

1 tsp cayenne pepper

1 tsp coriander

1 tsp cumin

1 tsp sugar

2 x 400g tins of chopped tomatoes

200ml beef stock

For the courgeftes:

4 large courgettes, halved lengthways

1 tbsp olive oil

Small handful of coriander leaves

500g lean lamb mince

2 tsp ground cumin

2 tsp coriander

1 tsp cinnamon

1 tsp cayenne pepper

Salt and black pepper

To serve:

Natural yoghurt

1-2 tbsp fresh mint, chopped

Petunjuk

1 Preheat the oven to 22002000 fan/gas mark 7.

2 First, make the tomato sauce. Heat the oil in a pan over a medium heat and cook the garlic for 2-3 minutes. Add the spices and cook for

one minute longer.

3 Add the sugar, tomatoes and beef stock. Simmer for 20 minutes until thickened, then season to taste.

4 Meanwhile, scoop out some of the courgette flesh and add to the tomato sauce. Place the courgettes in a roasting tray, drizzle them with

olive oil and bake for 15 minutes until golden.

5 In a bowl, combine the lamb with the spices and season with salt and black pepper.

6 When the courgettes are ready, pile the I mb into the cavities and top with some of the sauce. Bake for 20 minutes until the lamb is thoroughly cooked and the sauce is bubbling. Drizzle with a little natural yoghurt, scatter with chopped mint and serve.