Tender zucchini filled with a savoury mix of Cedar Food Group beef mince, rice, toasted pine nuts and warming seven spice, gently simmered in a creamy goat's yoghurt sauce. Finished with golden ghee, garlic and dried mint for a rich, comforting flavour in every bite.
Perfect for a family dinner or a cosy weekend meal. Serve warm with extra toasted pine nuts on top and fresh bread on the side.
Prep Time
45 minutes
Cook Time
45 minutes
Serving Size
4 servings
Difficulty
Medium
What you'll need
Rinse the rice in a bowl until the water runs clear, then strain and set aside.
Cut the stems off the zucchini and core them out until hollow. Take your time here so they don't crack.
Place the zucchini in a bowl of salted water, give them a good rinse, then strain and let them dry slightly.
In a pan, fry the pine nuts in a little ghee with 1 tsp dried mint until golden. Set aside.
In a large bowl, add the rice, beef mince, pine nuts, seven spice, black pepper, white pepper and salt. Mix well with your hands.
Stuff each zucchini with the filling, tapping them gently as you go so the filling settles all the way through. Keep going until all the zucchini and filling are used.
In a large pot, whisk together the goat's yoghurt, cornflour, salt and water. Place on medium heat and stir continuously until it comes to a gentle simmer.
Carefully place the stuffed zucchini into the yoghurt sauce. Turn the heat to low and cook for 25 to 30 minutes, stirring the sauce gently from time to time.
In a small saucepan, melt the ghee and fry the crushed garlic and dried mint until fragrant. Pour into the yoghurt sauce and stir through.
Cook for a further 10 minutes, or until the zucchini and rice are cooked through.
Plate up and top with extra toasted pine nuts if you like. Enjoy!
