Serves 4
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For the tomato sauce:

For the courgettes:

To serve:

  1. Preheat the oven to 220˚C/200˚C 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.
  3. Add the sugar and tomatoes. Half-fill one of the tomato tins with beef stock and add to the sauce. Simmer for 20 minutes until thickened, then season to taste.
  4. Meanwhile, scoop out and some of the courgette flesh, chop 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 lamb 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.

Nutrition Facts

Per serving: 448kcals, 29g fat (11.2g saturated), 23.5g carbs, 12.5g sugars, 29g protein, 6.9g fibre, 0.052g sodium