ingredients

- 500 g ground lamb
- 8 round zucchini
- 1 sweet onion of the Cévennes chopped
- Fine semolina for couscous
- 2 cloves garlic
- 2 tbsp. to c. of ras-el-hanout
- 2 pinches of chilli powder
- Olive oil

Equipment

- 1 board 1 knife
- 1 Parisian spoon (cutting half-sphere)
- 1 non-stick frying pan
- 1 oven dish

Steps

Step 1

In advance: cut a hat with zucchini, empty them with the Parisian spoon, leave about 1 cm of flesh against the skin.

2nd step

Prepare the stuffing: melt the onion in the sauté pan over medium-low heat with 1 tbsp. oil. Add the lamb, brown briefly on high heat. Add the zucchini meat, cover. When it is tender, crush it a little, add garlic, ras-el-hanout, pepper, salt, stir 2-3 min over low heat. Sow just enough semolina to absorb the juice: proceed with small spoonfuls, allow to swell before adding if necessary.

Step 3

Assemble, cook: Preheat oven to 200 ° C (tea 6). Squeeze the zucchini in the dish, fill with stuffing, put the hats, pour 1 dl of water in the bottom of the dish. Bake 25 min.

tips

Lamb. Chopped, under the logo Lamb Presto, or chopped home from boned shoulder.

I adapt. Taste hot, warm or cold, as a main course for 3 or 4 people.

I change . I strengthen color and fruity stir-stuffing at the end of cooking, 1 or 2 tablespoons. to s. of tomato paste.

Gluten free. Replace semolina with raw polenta or tapioca.