Courgettes stuffed with lamb, pine nuts and pearl barley flavoured with aromatic spices and herbs made in the thermomix then baked in the oven for perfection
200g whole pearl barley
450 ml vegetable stock
6 round courgettes
2 medium sized onions
250g minced lamb
1 lamb stock cube, dissolved in 10ml boiling water
2 tablespoons paprika
pinch of ground cloves
50g parmesan cheese, grated
1 large handful fresh oregano and extra sprigs for garnish
2 tablespoons tomato puree
20g pine nuts
100g mixed cherry tomatoes
Preheat the oven to 180˚C/350˚F.
Add the parmesan cheese to the TM bowl and grate 5 seconds, speed 8. Reserve in a separate bowl.
Add the oregano (reserving some whole leaves for garnish) and chop 3 seconds, speed 8. Reserve.
Cook the pearl barley first. Add the vegetable stock and pearl barley to the TM bowl and cook 25 minutes, 100˚C, reverse speed spoon. Reserve until required.
Wash the courgettes and slice the tops off. Place them together with the tops on a lined baking tray. Brush with olive oil and bake for 15 minutes. Remove from the oven and cut a round shape and scoop out the flesh. Dice and reserve for the filling.
To prepare the filling, add the onions and garlic to the TM bowl. Chop 5 seconds, speed 5. Add the olive oil and sweat 5 minutes, 80˚C, speed 2.
Add the minced lamb and cook 3 minutes, 100˚C, reverse speed spoon. Add the tomato puree, lamb paprika, cinnamon and ground cloves and cook 3 minutes, 80˚C, reverse speed spoon.
Add the cooked pearl barley, and tomato puree. Dissolve the stock cube in the boiling water and add to the lamb. Stir and cook for a further 5 minutes, 80 ˚C, reverse speed spoon.
Mix in the diced courgette flesh, chopped fresh oregano and pine nuts with the spatula and season to taste.
Drain the water that has collected at the bottom of the courgettes before filling.
Now spoon the delicious filling into the courgettes. Replace the lid of the courgette and bake in the oven for 15 minutes.
Remove from the oven and top with colourful cherry tomatoes. Replace in the oven for 5 minutes.
Garnish with a sprig of oregano and serve immediately.
You may also use the traditional shaped courgettes, but make sure you choose large, bulky ones so there is room to fill them. Slice these lengthways before baking. Lessen the cooking time by 5 minutes.
You may use whole spelt instead of pearl barley but add extra water and allow for double extra cooking time.
Keywords: Courgettes stuffed with lamb