Stuffed Marrow Recipe
HT MC 90mins
Hot Beef Vegetables Grains Main Course
Gluten Wheat Free Eggless
Garlic Clove, chopped
tbsp Olive Oil
teasp Dill Seed
x 200g/7oz tin Chopped Tomatoes
fresh Beef Stock
Long Grain Rice
Preheat the oven to 180C, 350F, Gas mark 4. Heat the oil and butter in a large
pan, add the onion and garlic and sauté gently
until soft and transparent. Add the cinnamon,
dill seed and lamb and brown the meat on all sides.
Add the tomatoes, salt, pepper, stock and rice and stir well. Bring to the boil
then cover and simmer for 15-20 minutes or
until the rice has absorbed most of the liquid.
Meanwhile, cut the end off the marrow and scoop out the seeds using a long
handled spoon. Fill with the meat mixture and
cover tightly with foil, making sure to
seal the parcel well.
Place in a roasting tin and bake in the centre of the oven for 45 minutes.
Carefully open the foil and return to the oven
for a further 15 minutes. Serve hot.
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