Ingredients
1 kilo medium sized zucchini
6 tablespoons olive oil
2 medium onions, finely chopped
1/2 kilo ground beef
2 tablespoons roasted pine nuts
5 cups yogurt
2 cups chicken stock
2 tablespoons starch
1 egg
Salt and pepper
For garnish
1/4 cup ghee (or mix of oil and ghee)
5 garlic cloves, minced
1/2 tablespoon fresh chopped coriander
1/4 teaspoon turmeric powder
6 tablespoons olive oil
2 medium onions, finely chopped
1/2 kilo ground beef
2 tablespoons roasted pine nuts
5 cups yogurt
2 cups chicken stock
2 tablespoons starch
1 egg
Salt and pepper
For garnish
1/4 cup ghee (or mix of oil and ghee)
5 garlic cloves, minced
1/2 tablespoon fresh chopped coriander
1/4 teaspoon turmeric powder
Method
- Cut off zucchini ends; remove flesh, set aside.
- Heat half amount of oil in a pan over medium heat, add onion and stir till translucent.
- Add ground beef and cook for about 10 minutes, make sure to stir every now and then.
- Add pine nuts, season with salt and pepper.
- Stuff zucchini with prepared mixture.
- Heat remaining oil in another pan over a medium heat, fry zucchini from all sides, set aside.
- Mix yogurt with stock and starch in a pot over a low heat.
- Bring to a boil, reduce heat, keep stirring till thickened, set aside and let cool.
- Add egg and mix, and then heat once again with zucchini added.
- Leave mixture over low heat for about 30 minutes or until zucchini is cooked.
For garnish:
- Heat ghee in pan over a medium heat.
- Add garlic and stir till golden color achieved, Mix in coriander and turmeric.
- Arrange zucchini in a serving plate, pour yogurt mixture on top, and garnish with garlic and coriander.
- Heat half amount of oil in a pan over medium heat, add onion and stir till translucent.
- Add ground beef and cook for about 10 minutes, make sure to stir every now and then.
- Add pine nuts, season with salt and pepper.
- Stuff zucchini with prepared mixture.
- Heat remaining oil in another pan over a medium heat, fry zucchini from all sides, set aside.
- Mix yogurt with stock and starch in a pot over a low heat.
- Bring to a boil, reduce heat, keep stirring till thickened, set aside and let cool.
- Add egg and mix, and then heat once again with zucchini added.
- Leave mixture over low heat for about 30 minutes or until zucchini is cooked.
For garnish:
- Heat ghee in pan over a medium heat.
- Add garlic and stir till golden color achieved, Mix in coriander and turmeric.
- Arrange zucchini in a serving plate, pour yogurt mixture on top, and garnish with garlic and coriander.
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