Stuffed Zucchini with Curried Lamb, Mango, and Currants

Name: Stuffed Zucchini with Curried Lamb, Mango, and Currants
Yield: Serves 4 as a main dish or 8 as a side dish
Ingredients: 4 , medium zucchini (about 8 ounces each), washed; , Salt and ground black pepper; 4 tablespoons, olive oil; 1 , medium Red Bliss potato (about 5 ounces), cut into 1/2-inch cubes; 1 , medium onion, chopped fine; 5 large cloves, garlic, minced; 2 tablespoons, curry powder; pinch, cayenne pepper; 1/2 cup, dried currants; 1/2 pound, ground lamb; 1 1/2 cups, plain yogurt; 2 , medium tomatoes (about 12 ounces), seeded and chopped; 1/2 , mango, peeled and cut into 3/8-inch pieces (about 1/2 cup); 1/3 cup, chopped fresh parsley leaves

Main Courses
Potatoes
Fruit
Lamb
Vegetables

Appears in Cook's Illustrated July/August 2000

Preroasting readies the squash for hearty fillings and a fast finish.

SERVES 4 as a main dish or 8 as a side dish

TIME 1¼ hours

Stuffed Zucchini with Curried Lamb, Mango, and Currants

Why This Recipe Works

This is a members' feature.