Stuffed Zucchini With Curried Lamb, Mango, And Currants

Ingredients

4 zucchini (8 ounces each), halved lengthwise
Salt and pepper
4 tablespoons olive oil
1 red potato (6 ounces), cut into 1⁄2-inch cubes
1 onion, chopped fine
5 garlic cloves, minced
2 tablespoons curry powder
Pinch cayenne pepper
8 ounces ground lamb
1⁄2 cup dried currants
1-1⁄2 cups plain yogurt
2 tomatoes, cored, seeded, and chopped
1⁄2 mango, peeled, pitted, and cut into 1⁄4-inch pieces
1⁄3 cup chopped fresh parsley

Instructions

Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on each rack, and heat oven to 400 degrees.
With small spoon, scoop out seeds and most of flesh from zucchini halves, leaving 1⁄4-inch thickness of flesh in each shell. Season cut sides of zucchini with salt and pepper to taste and brush with 2 tablespoons oil. Toss potato with 1 tablespoon olive oil in small bowl and season with salt and pepper to taste.
Place zucchini, cut side down, on preheated baking sheet on lower rack and spread potato pieces in single layer on preheated baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potato until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.
Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high, stir in garlic, curry powder, and cayenne and cook until fragrant, about 30 seconds. Add lamb and currants, breaking lamb into bite-size pieces with wooden spoon, and cook, stirring occasionally, until lamb begins to brown, about 3 minutes. Stir in yogurt, 2 tablespoons at a time, allowing it to sizzle and most of moisture to cook off with each addition (this process should take about 5 minutes). After last addition, simmer mixture until almost all liquid has evaporated, about 5 minutes. Stir in tomatoes, mango, and roasted potatoes. Cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in parsley and season with salt and pepper to taste.
Divide filling evenly among zucchini halves on baking sheet and pack lightly. Return zucchini to oven to upper-middle rack. Bake until heated through, about 6 minutes. Serve immediately.

Stuffed Zucchini With Curried Lamb, Mango, And Currants

Ingredients

Instructions

Tags

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