Having experienced such great success with the Food & Wine database, I immediately started searching for another zucchini centric recipe. Soon enough, I found one that looked more than interesting: spiced lamb stuffed zucchini. After looking through the ingredients, I knew this would be a perfect opportunity to try out the ground lamb I had picked up at Paul Anthony’s butcher shop.
After rounding up my ingredients, I started soaking ½ cup of Arborio rice in a bowl of water. With the rice soaking, I turned to the zucchini.
Having sliced 4 zucchini in half, I set to work with a small soup spoon.
I then finely chopped the reserved zucchini flesh and moved on to the rest of the recipe.
With my rice drained
It was time to add a few more ingredients
The chopped, reserved zucchini, ¼ teaspoon of tumeric, ½ lb of ground lamb, 1 tablespoon of softened unsalted butter, ¼ teaspoon of cumin and ¼ teaspoon each of salt and pepper were all added to the bowl. It was at this point, I realized that I was completely out of cumin seeds. I decided to add another ¼ teaspoon or so of ground cumin to make up for it.
Per the instructions, I started mixing it together by hand.
After slicing them ¼ inch thick, I lined a deep skillet with tomato slices.
I almost forget the most difficult step.
With my zucchini stuffed and nearly overflowing, it was time for a puzzle
Eventually, every piece of zucchini was in the pan and ready for the heat.
After adding a cup of water
The pan was brought to a boil and then left to simmer for 25 or so minutes. The idea is to cook the batch until the lamb is cooked through and the rice is tender. I love vague instructions.
Don’t they look delicious?
Of course, I couldn’t forget the tomatoes
The idea is to mash them and then cook over high heat until thickened. The recipe calls for 4 minutes of high heat, but I reached my desired consistency in much less than that.
Even with the missing cumin seeds, everything seems to have turned out quite well.
Taking the all important first bite revealed that I had come away with a winner. The lamb stuffing was deliciously flavored with just enough cumin and tumeric, and the zucchini was soft and tasty from having soaked up all the flavors of the pan. I had set out trying to find a use for some of the garden’s overflow and with a little help from Food & Wine, I had enjoyed great success.