Spiced-Lamb-Stuffed Zucchini

• 4 medium zucchini (2 1/4 pounds)
• 1/2 cup short-grain rice, such as arborio, soaked for 20 minutes and drained
• 1/4 teaspoon turmeric
• 1/2 pound ground lamb
• 1 tablespoon unsalted butter, softened
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon ground cumin
• Salt and freshly ground pepper
• 1 1/4 cups water
• 1 pound tomatoes, sliced 1/4 inch thick

1. Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells.
2. Reserve 1 cup of the zucchini flesh and finely chop it.
3. In a large bowl, mix the drained rice with the turmeric.
4. Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper.
5. Using your hands, gently knead the mixture until blended.
6. Add 1/4 cup of the water and knead until evenly moistened.
7. Stuff the zucchini halves with the lamb filling.
8. Line the bottom of a large, deep skillet with the tomato slices and season lightly with salt and pepper.
9. Arrange the stuffed zucchini halves on top of the tomatoes in a single layer.
10. Add the remaining 1 cup of water to the skillet and bring to a boil.
11. Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.
12. Transfer the zucchini to a platter.
13. Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes.
14. Spoon the tomatoes over the zucchini and serve.

zucchini, shortgrain rice, turmeric, ground lamb, unsalted butter, cumin seeds, ground cumin, salt, water, tomatoes

Taken from www.foodandwine.com/recipes/spiced-lamb-stuffed-zucchini (may not work)