zucchini stuffed with lamb and rice

Last night’s supper:  lean ground lamb mixed with short-grain rice, cinnamon, and allspice, stuffed into cored zucchini, then simmered for 50 minutes in a mint-lemon tomato sauce.  Leftover wholewheat couscous soaked up the sauce.  Surprisingly good for such a simple set of ingredients, but Claudia Roden’s recipes are always spot-on and straightforward.  From “Arabesque”, page 302.