Kousa mahshi

Method

Trim the courgette ends and use a corer or knife to hollow out the centres, reserving the flesh. Mix the minced lamb, rice, onion, mint, parsley, cinnamon, salt and pepper, then stuff each courgette cavity. Heat olive oil in a large heavy-bottomed pot, then brown the stuffed courgettes on all sides. Mix tomato paste with stock and pour over the courgettes, nestle in whole garlic cloves, and bring to a gentle simmer. Cover and cook for 45-50 minutes until the courgettes are tender and rice is cooked through. Serve hot with the cooking liquid spooned over, accompanied by yoghurt if desired.