Spicy Courgette-stuffed Beef Boats
Three boats per person for this easy dish which makes a satisfying and filling meal!
Servings 4
Calories 529kcal
Ingredients
- 6 large courgettes
- 25 g lard
- 3 garlic cloves peeled and finely chopped
- 3 TB double-concentrated tomato puree
- 1 TB chilli powder
- 2 tsp ground cumin
- 500 g beef mince 20% fat
- 150 g water
- 60 g full-fat strong Cheddar cheese
- 2 green chillies (or jalapenos)
- soured cream to serve (optional)
- sea salt flakes
- freshly ground black pepper
Instructions
- Bring a large pan of water to the boil and cook the courgettes until they are tender. Remove and drain well on a tray lined with kitchen paper. When they are cool enough to handle, trim the ends and slice them in half lengthways. Use a teaspoon or melon baller to remove the inner flesh.
- Lay the little ‘boats’ out on a large tray.
- Melt the lard in a large non-stick pan or wok and add the garlic and the cooked courgette flesh over moderate heat. Stirring continuously, you will soon notice the courgettes cook right down to a thick pulp.
- Add the tomato paste, chilli powder and cumin and stir well to combine. Remove this mixture from the pan and add the mince to the pan, cooking over high heat until it browns.
- Return the spicy mixture to the pan and add the water. Cook for 10-15 minutes until the mixture cooks down to a thick, chunky mixture free of any excess moisture.
- In the meantime, preheat the oven to 160°C.
- Fill the boats with the mince and scatter over grated Cheddar. Place in the oven for 10-15 minutes to allow the cheese to melt and the boats to gently warm through again.
- Serve topped with sliced green chillies or jalapenos and a dollop of soured cream.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 529kcal | Carbohydrates: 9g | Protein: 39g | Fat: 37g