Lamb Stuffed Zucchini Boats

When we first moved out to Berkeley, my wife and I bought half a lamb.  That thing sat in the freezer for so many months; I think we just barely used up the last of it before we moved for a second time.  Turns out it's pretty hard for two people to eat half an animal, even a small one.  What do you do with a whole leg of lamb?  A lamb shoulder is enormous.  And don't get me started on the neck; how many recipes do you think there are for lamb neck?

So, we may have eaten our fill of lamb for a while.  But I like to sneak it back into our diet occasionally. For one thing, it's an extremely flavorful meat, meaning that I can use just a little bit to get a big effect.  Like in this recipe, I only used half a pound, letting the coconut milk and spices really take center stage.  And for another, I refuse to get stuck in a chicken and beef rut.  I am a reformed vegetarian, but I still don't cook with meat all that often.  So when I do, I make it count and don't just broil up some dry chicken breasts.  Especially now, with a self-imposed high-protein diet (since my wife is fairly convinced she will get gestational diabetes), I'm cooking meat more often and trying to make it more interesting.

I love stuffing vegetables, as does much of the world.  I have a cookbook that has an entire chapter called "Stuffed", which contains stuffed eggplants, onions, tomatoes, peppers, mushrooms and, of course, zucchini. It allows your vegetables to get some recognition, not just play second fiddle to a meaty main dish.  A ripe, sweet zucchini can certainly hold its own, and in this case, it holds much more than that.

Lamb Stuffed Zucchini Boats
Serves 2-4

2 large zucchinis
salt
1 t coconut oil
handful diced green onions
1/2 lb ground lamb
1 T curry powder
1/2 t cumin
1 t garam masala
pinch cayenne pepper
1 can coconut milk

Preheat oven to 400 degrees.  Slice zucchinis in half lengthwise, and scoop out the middles, forming four boats.  Chop up and save the insides.

Sprinkle zucchini halves with salt, and microwave for 3 minutes, or until soft.

Melt coconut oil in a large skillet over medium heat.  Add onion, and saute until starting to brown.  Add lamb, and cook until browned.   

Add the zucchini insides to the skillet, and cook until softened, a few more minutes.  Add spices, and continue to cook until fragrant.

Pour in coconut milk, and stir.  Bring to a boil, and then simmer.  Continue simmering for 10 minutes, or until the sauce begins to thicken.

Place the zucchini halves on a lined baking sheet.  Fill each boat with the lamb and coconut milk mixture.  Bake for 15 minutes, and serve hot.