Nir's Lamb-Stuffed Zucchini

🥘 Ingredients

• carrot
  12 oz
• cilantro (pick leaves and stems, chop roughly)
  1/2 oz
• cumin
  2 tsp
• garlic
  8 clove
• ginger
  2 thumb
• lamb
  1 lb
• lemon
  2 unit
• lentils
  1 c
• olive oil
  4 tsp
• peas
  8 oz
• ras el hanout (divided)
  2 tsp
• red onion
  2 unit
• tomato paste
  6 oz
• turmeric
  2 tsp
• veggie stock concentrate
  2 unit
• zucchini
  2 lb

🍳 Cookware

• spoon
• medium bowl
• large pan
• baking

1. 

   1

   Preheat oven to 400 degrees. Halve, peel, and finely dice red onion ; wash the carrots and dice finely. cilantro and mince or grate garlic , halve lemon , and peel and mince ginger . Halve the zucchini lengthwise and scoop out seeds with a spoon .

   red onion: 2 unit, cilantro: 1/2 oz (pick leaves and stems, chop roughly), garlic: 4 clove, lemon: 2 unit, ginger: 2 thumb, zucchini: 2 lb
2. 

   2

   In a medium bowl , combine lamb , 1/2 cup diced red onion, 1/2 teaspoon cumin , 1/2 teaspoon ras el hanout , and a big pinch of salt and pepper. Season the zucchini halves with salt and pepper and stuff with the meat mixture.

   lamb: 1 lb, cumin: 2 tsp, ras el hanout: 2 tsp (divided)
3. 

   3

   Heat a large drizzle of olive oil in a large pan over high heat. Add the stuffed zucchini halves (cut side down) and cook 2-3 minutes, until golden brownish on the bottom. Transfer the zucchini to a baking sheet and place in the oven for 10-15 minutes, until the zucchini is tender.

   olive oil: 4 tsp
4. 

   4

   Add carrot and remaining red onion to the pan and lower heat to medium. Cook, tossing, for 3-5 minutes, until softened. Add garlic , cilantro stems, tomato paste , and turmeric and cook for another minute, until aromatic. Season with salt and pepper.

   carrot: 12 oz, garlic: 4 clove, tomato paste: 6 oz, turmeric: 2 tsp
5. 5

   Add veggie stock concentrate , 2 cups water, and the juice of half the lemon to the pan. Add lentils and simmer for 10-15 minutes, until the lentils are tender.

   veggie stock concentrate: 2 unit, lentils: 1 c
6. 6

   Stir peas into the stew to warm through. Taste and adjust seasoning with additional cumin and ras el hanout, if desired. Season generously with salt and pepper.

   peas: 8 oz
7. 7

   Serve the spiced lentil stew and top with the lamb-stuffed zucchinis. Finish with a squeeze of lemon and the cilantro leaves. Enjoy!