Meats Recipes - Middle Eastern Mashey

Ingredients                                        

• 1 kg/2 1/4 lb courgettes (zucchini)

• 225 g/8 oz/1 cup long-grain rice

• 225 g/8 oz/2 cups minced (ground) lamb

• Salt and freshly ground black pepper

• 1 garlic clove, crushed

• 30 ml/2 tbsp melted butter

• 100 g/4 oz/1/2 cup tomato puree (paste)

• Grated rind of 1 lemon

• 5 ml/1 tsp dried mint

• 250 ml/8 fl oz/2 cups vegetable stock

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Method:

1. Cut a slice off the top of the length of each courgette and carefully hollow out the insides, using a long-handled teaspoon.

2. Rinse the rice well then mix with the meat and a little salt and pepper, the garlic and the melted butter.

3. Pack loosely into the courgettes, leaving a gap of about 2 cm/ 1/4 in at the top of each. Lay in a single layer in a large flameproof casserole (Dutch oven).

4. Blend the tomato puree with the lemon rind, mint and stock. Pour over the courgettes, adding water if necessary to cover them completely.

5. Bring to the boil, reduce the heat, cover and simmer very gently for about 45 minutes until tender and the meat and rice are cooked through.

6. Carefully transfer to a serving dish and serve the cooking juices separately.