Kousa Mahshi (Stuffed Courgettes with Lamb and Rice)

• 8 medium Courgette, firm, straight if possible
• 120 g Short-grain rice
• 1 large Yellow onion
• 2 tbsp Extra virgin olive oil
• 400 g Minced lamb
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 6 cloves Garlic
• 700 ml Tomato passata
• 500 ml Water

1. Trim the ends from the courgettes. Using a paring knife, carefully hollow out the centre of each courgette, leaving a sturdy wall so they hold their shape. Rinse the hollowed courgettes and set aside.
2. Rinse the rice under cold water until the water runs mostly clear, then drain well. Finely chop the onion and crush 4 of the garlic cloves.
3. In a mixing bowl, combine the minced lamb, drained rice, onion, crushed garlic, ground cumin, ground cinnamon, 1 tsp of the fine sea salt, and the black pepper. Mix with a wooden spoon or your hands until evenly combined.
4. Stuff each courgette with the lamb and rice mixture, stopping about 1 cm from the top to allow the rice to expand. Pack the filling gently rather than tightly. Arrange the stuffed courgettes snugly in a large pot in a single layer if possible.
5. Crush the remaining 2 garlic cloves. In a jug or bowl, stir together the tomato passata, water, remaining 1 tsp fine sea salt, and the crushed garlic.
6. Pour the tomato sauce over the courgettes; they should be mostly submerged, so add a little more water if needed. Drizzle over the extra virgin olive oil. Bring to a gentle simmer over medium heat.
7. Cover and simmer on low for 55 to 60 minutes, turning the courgettes once halfway through, until the courgettes are tender and the rice is cooked. The sauce should be slightly thickened and the filling should be cooked through. If the sauce reduces too quickly, add a splash of water and keep the heat low.
8. Rest off the heat for 5 minutes so the filling settles. Serve warm, spooning plenty of tomato and garlic sauce over each portion.

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