Zucchinis and Tomatoes Stuffed With Ground Lamb

serve 6 - 8 

8 medium zucchinis, cored

8 medium tomatoes, pulp and seeds removed

1 pound ground lamb

1/2 cup pine nuts
1 tsp ground cumin

1 tsp ground cinnamon

1 onion, finely chopped

1 clove garlic, minced

1 tbs grated ginger

1 - 2 tbs olive oil

20 dried apricots
1 cup chicken stock
salt and pepper to taste

Mix ground lamb, pine nuts, ground cumin, cinnamons, onion, garlic, and ginger. Loosely stuff the zucchinis and tomatoes with lamb filling.

Pour olive oil into oven proof pan. Arrange the stuffed zucchinis and tomatoes inside it, scatter the  dried apricots on top. Place the pan over medium heat, cook for about 10 minutes until they releases their juices. Pour about 1 cup of chicken stock, bring it to boil. Reduce the heat to low, cover the pan, simmer for 1 hour.

Preheat oven to 350 F.

Transfer the pot to oven, bake fo additional 40 minutes to thicken the sauce, and caramelized the vegetables.