Mains
Courgettes with minced lamb and garlic yoghurt (Kıymalı Kabak)
Ingredients
- 1 large onion, chopped small
- 2-3 tbsp. olive oil
- 200/250 gr. (7-9 oz.) minced lamb
- 1 tbsp. dried mint
- 2 tbsp. rice
- 2 beefy tomatoes, skinned and chopped
- 6 large courgettes, cut into chunks
- 1 tbsp. tomato purée
- 10 ml (1 dstsp.) vegetable stock powder
- 275 ml (½ pt.) water
- 1 tbsp. Joan’s herbs
- Salt/pepper
- Garnish:
- Freshly chopped parsley, dill and mint
- To serve:
- Yoghurt mixed with crushed garlic & salt
Method
1
Fry the onions gently in the olive oil. Add the lamb and mix round well, sprinkle in the mint. Leave to cook on a moderate heat for several minutes. Stir in the rice and leave with lid on for a minute or two more.
2
Add the chopped tomatoes, cook a little more then mix in the tomato purée. Stir in the courgettes, give a good stir round and finally add the bouillon powder, water, herbs and seasoning
3
Simmer gently until the courgettes are firm but cooked.
4
Just before serving sprinkle with freshly chopped parsley, mint and dill. Or whatever combination you have available. Mint and dill go particularly well with any courgette dish.
5
Serve accompanied by a dish of garlic yoghurt and fresh crusty bread.
