Spiced lamb courgette boats

Spiced lamb courgette boats Easy Food
Serves 4
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
800g tinned chopped tomatoes
Beef stock cube

For the courgettes:
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

  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.

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