Zucchini filled with cardamom lamb
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ground cardamom contains the crushed pod and its seeds. It has a fruity perfume and is popular in Indian and Middle Eastern dishes and goes well with lamb.
Ingredients
Zucchini
4 medium
Olive oil
1 tbs
Red onion
½ medium
Lean lamb mince
400 g
Garlic
1 clove(s), crushed
Cardamom
1 tsp, ground
Ground paprika
½ tsp, sweet
Tomato paste
2 tbs
Pine nuts
1 tbs
Greek yoghurt, plain, low-fat, no added sugar
⅓ cup(s), (80g)
Fresh mint
1 tbs, finely shredded, plus extra to garnish
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Halve zucchini lengthways. Using a small teaspoon, scoop out and discard zucchini flesh, leaving a 1cm border. Place zucchini shells on prepared tray and lightly spray with oil. Bake for 25 minutes or until tender.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 4–5 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
3
Add garlic, cardamom and paprika and cook, stirring, for 1 minute or until fragrant. Add paste and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
4
Spoon mince mixture into zucchini halves. Sprinkle with pine nuts. Bake for 5 minutes or until nuts are light golden.
5
Meanwhile, combine yoghurt, shredded mint and 2 tablespoons water in a bowl. Drizzle zucchini with mint yoghurt and sprinkle with extra mint to serve.
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