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Curry Lamb Stuffed Zucchini

  • Author: Michelle Burns
  • Yield: 4 servings (227 g/serving) 1x


  • 1 tsp olive or avocado oil
  • 8 ounces ground lamb
  • 1/2 medium red onion, diced
  • 8 ounces mushrooms, chopped
  • 1 1/2 tsp curry powder
  • 3/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 5 curry leaves, torn
  • 1 tsp cumin seed
  • 1/4 cup plain yogurt
  • 1 very large or several small zucchini


  • Preheat the oven to 375 F
  • Slice the zucchini in half lengthwise and scoop out the inside of the zucchini, leaving a small border.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the lamb and onions.
  • Cook for 10 minutes.
  • Add the mushrooms and zucchini pulp and cook for 5 minutes
  • Add the curry powder, turmeric, cayenne pepper, salt, cumin seed, and curry leaves.
  • Stir to coat the lamb.
  • Add in the yogurt and stir well.
  • Remove from the heat.
  • Fill the zucchini with the mixture and transfer to the preheated oven
  • Bake for 20-25 minutes until the zucchini is soft but not mushy.
  • Serve with extra yogurt or raita (see link below) if desired.


Source:  Living Well Kitchen

Link to:  Raita


  • Serving Size: 227 gm
  • Calories: 167
  • Fat: 9.39 g
  • Carbohydrates: 7.47 g
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