Name: Lamb-Stuffed Vegetables
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 4 small tomatoes; salt; 225 g/½ lb minced (ground) lamb; olive oil; 4 small green peppers, or 2 bell peppers, halved lengthways; 4 small aubergines (eggplant); 1 egg, beaten; salt and freshly ground black pepper; ½ large Spanish onion, peeled and finely chopped; 4 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander; ¼ teaspoon each powdered cumin, cinnamon and sweet red pepper; 2 slices white bread, crusts removed, soaked in a little water; 1–2 cloves garlic, peeled and finely chopped; 4 courgettes (zucchini); 4 medium onions; 50 g/2 oz minced lamb fat (½ cup ground lamb fat)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

4 small aubergines (eggplant)
4 courgettes (zucchini)
4 medium onions

Africa
Morocco
Marrakech
Main course
Mediterranean

Method

To prepare the vegetable ‘cases’, poach aubergines (eggplant), courgettes (zucchini), onions and green peppers for 2–3 minutes in boiling salted water. Drain. Cut tops off tomatoes, aubergines (eggplant), courgettes (zucchini), green peppers and onions. Remove seeds from green peppers. Scoop out interiors of remaining vegetables, leaving a shell of about

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