The two commonest mistakes in this dish feed each other: too much water and too long in the pan. Courgette is already ninety per cent water and releases its own as soon as it goes in. Half a cup of water is enough and the cooking should not go past fifteen minutes.
Ingredients
For the dish
Method
-
Cook the meat
Fry the diced lamb in butter, add the hot water and soften it covered for 20 minutes.
-
Add the onion
Add the onion and cook for 5 minutes.
-
Add the paste and tomato
Add the tomato paste and grated tomato and cook for 3 minutes.
-
Add the courgette
Add the courgette slices and put the lid on without stirring.
-
Cook briefly
Cook over a low heat for 12 minutes only. Add the salt and dill in the last 2 minutes.
Tips
- Courgette gives up its own liquid; more than half a cup of water and the dish turns into soup.
- Cooked for more than twelve minutes the courgette collapses and the dish resembles a purée.
- Dill is the signature of this dish and parsley does not have the same effect.
Nutrition
230
kcal
17 g
Protein
13 g
Fat
12 g
Carbs
7 g
Sugar
4 g
Fibre
Values are per serving and approximate.