Zucchinis and Tomatoes Stuffed With Ground Lamb
serve 6 - 8
8 medium zucchinis, cored
8 medium tomatoes, pulp and seeds removed
1 pound ground lamb
1/2 cup pine nuts1 tsp ground cumin
1 tsp ground cinnamon
1 onion, finely chopped
1 clove garlic, minced
1 tbs grated ginger
1 - 2 tbs olive oil
20 dried apricots
1 cup chicken stocksalt and pepper to taste
Mix ground lamb, pine nuts, ground cumin, cinnamons, onion, garlic, and ginger. Loosely stuff the zucchinis and tomatoes with lamb filling.
Pour olive oil into oven proof pan. Arrange the stuffed zucchinis and tomatoes inside it, scatter the dried apricots on top. Place the pan over medium heat, cook for about 10 minutes until they releases their juices. Pour about 1 cup of chicken stock, bring it to boil. Reduce the heat to low, cover the pan, simmer for 1 hour.
Preheat oven to 350 F.
Transfer the pot to oven, bake fo additional 40 minutes to thicken the sauce, and caramelized the vegetables.