Courgettes Mince & Mint

After another week of endless rain, we’re both in the mood for something satisfying but we don’t want to wait all night for it. This fits the bill. It’s Lebanese

500g courgettes

450g lamb mince

1tbsp extra virgin olive oil

2 plump garlic cloves, minced

2 tomatoes, peeled and chopped

1tsp salt

1tsp dried mint

The boy is chopping the garlic. The kitchen CD player is playing a recording of Othello, as I’m going to see ‘Desdemona’ tomorrow night and want to remind myself of the original play. The boy pretends he is putting up with it, though occasionally he will ask me what a phrase means so he is listening really. He can peel and chop the tomatoes too – then he’s relieved of duty.

While the boy is busy, quarter the courgettes down their length (or just halve them if they are small).

Heat the oil and sauté the meat for about 5 minutes, or until browned. Stir in the garlic and then add the tomatoes and courgettes. Add 250ml water and then  the salt. Bring to the boil and then cover and reduce the heat for about half an hour. Sprinkle the mint over and just give the pan a swirl.

We’re having ours with rice and a dollop of thick cold yoghurt.