6 large round marrows, stem cut ,washed and take the inside pulp out,using a teaspoon or melon ball
er. I discarded the pulp but if you wish you can use it with the filling.
750 g minced lamb or minced meat of your choice
1 large finely chopped onion
4 tablespoons tomato paste
1/2 cup tomato passata
3 finely chopped cloves
2 tablespoons grated cheese
1/2 cup finely chopped parsley
1 beaten egg
seasoning
2 bayleaves
1/2 teaspoon mixed spice
1/2 teaspoon ground cinnamon
For the onions & potatoes you need-
2 large onions cut into slices
about 8 good sized poatoes ,peeled and sliced
4 garlic cloves, fennel seeds & seasoning
Instructions
In a saucepan fry the finely chopped onion and
when its soft ass the cinnamon and mixed spice .
Then add the minced meat & garlic and fry until
brown.
Mix in the tomato paste and cook it for a few
minutes.
Add the passata,season well with black pepper and
salt and 2 bay leaves. and let it simmer for about
20 minutes. Turn off and uncover so it cools a
bit.
While the stuffing is simmering , peel the
potatoes and onions.
In another saucepan or large deep frying pan,heat
some oil and fry the sliced onions.
Add the sliced potatoes & garlic ,mix with the
onion and fry for a few minutes.
Season well with salt and pepper ,add 2 cups water
,cover and simmer.
I prefer to cook it a bit so it will not take too
long in the oven.
Put over low heat and cook until the potatoes are
sort of half cooked. Take care what potatoes you
use because some type of potatoes cook faster
than others.
Remove the bay leaves from the minced meat
stuffing ,add the grated cheese,chopped parsley
and beaten egg. Mix well.
Then fill the marrows with this mixture.
When potatoes are ready ,spread in a baking
dish.Sprinkle some fennel or caraway seeds on top
.
Over it place the stuffed marrows . You can
sprinkle some more grated cheese or fine
breadcrumbs or even semolina on top of the stuffed
marrows.
Bake in preheated 200C oven until the marrows are
done and the potatoes are a bit crunchy .
Originally Submitted
9/9/2013
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