Spiced-Lamb-Stuffed Zucchini

1. 1

   Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells.

2. 2

   Reserve 1 cup of the zucchini flesh and finely chop it.

3. 3

   In a large bowl, mix the drained rice with the turmeric.

4. 4

   Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper.

5. 5

   Using your hands, gently knead the mixture until blended.

6. 6

   Add 1/4 cup of the water and knead until evenly moistened.

7. 7

   Stuff the zucchini halves with the lamb filling.

8. 8

   Line the bottom of a large, deep skillet with the tomato slices and season lightly with salt and pepper.

9. 9

   Arrange the stuffed zucchini halves on top of the tomatoes in a single layer.

10. 10

    Add the remaining 1 cup of water to the skillet and bring to a boil.

11. 11

    Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.

12. 12

    Transfer the zucchini to a platter.

13. 13

    Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes.

14. 14

    Spoon the tomatoes over the zucchini and serve.

* Per serving · 4 servings · Values may vary.