If you're wondering what to do with a giant marrow, then look no further than this recipe for lamb keema stuffed marrow. With a rich Moroccan-spiced lamb curry, spooned into boats of tender marrow, this easy recipe is the perfect blend of British comfort and North African warmth. Serve with crusty bread for an easy family meal!
This is the time of year when the marrow crop on the allotment starts to get out of hand! There are always one or two baby marrows or courgettes that seem to escape the harvest and morph into gigantic monstrosities. The latest offering measured 21 inches in length!
But hey ho, I'm not complaining (much 🙂 ). It's nice to get fresh vegetables to turn into delicious meals!
And even if I say it myself, this lamb keema-stuffed marrow is more than delicious!
No watery marrow!
Marrows that grow to enormous sizes can be very watery once cooked. My trick to avoid this is to cut the marrow in half, lengthwise, then scoop out the seeds. Sprinkle the inner flesh lightly with salt, then turn it, flesh-side down, onto a double layer of paper towel and leave it to stand while you get on with making the filling. You will be surprised at how much water soaks out of the marrow.
Tasty filling
This is a lovely, mild curry-flavoured filling which pairs beautifully with the soft marrow!
The filling for this recipe is based on my lamb keema recipe, which is a North African curry. It's not too hot (but you could adjust the chilli to your liking if you enjoy a spicier taste), and it's packed with a mixture of warming flavours. It's perfect for those of you who like spicy food, but without too much heat.
I've used quite a lot of spices in lamb keema - there are 8 in all in this recipe, including the chilli. At the very least, I would suggest that you use cumin, coriander, cinnamon, paprika and chilli, and at least one of the warming spices - cloves, nutmeg or cardamom.
The vegetables are simple pantry staples that you probably already have in your pantry: onions, bell pepper and tomatoes. For a little colour contrast, I've added a few sliced green beans, but a handful of frozen peas would give the same result.
I like to garnish the dish with a handful of pomegranate seeds (for sweetness) and a few mint leaves (for extra flavour), but this is up to you!
Jump to:
Why you should try this lamb keema stuffed marrow
- A taste explosion - the marrow soaks up the flavours of the lamb keema, turning the rather bland taste of the marrow into a mouth-watering vegetable. You might like to try this curried marrow recipe too, where the marrow is braised with curry powder, tomatoes and onions and served as a side dish.
- A great way to use a large marrow - turn an oversized vegetable into a delicious meal.
- Economical - add a pack of lamb mince, a few vegetables and some spices, and you have a tasty dinner that will feed the entire family at very little cost.
- Make-ahead friendly - prepare and stuff the marrow and store it in the refrigerator until you are ready to bake it. This stuffed marrow can be stored for 2 days, covered, before baking.
- A complete, well-balanced meal - there's protein from the meat, and plenty of vegetables. And if you want to add a few carbs, serve it with a slice of crusty bread.
Recipe information
Prep time: 15 minutes to chop a few vegetables.
Cooking time: About an hour and a half, but that is mostly hands-off. It takes around half an hour to make the keema filling, then the marrow is stuffed with the keema and put into the oven for about 45 to 50 minutes until it is soft.
Yield: This depends on the size of your marrow! The lamb keema on its own is sufficient for 4 people, but once stuffed inside the marrow, you could probably stretch this to feed 6 (especially if you added a few slices of crusty bread).
Ingredients for lamb keema stuffed marrows
**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**
- Marrow - you may know this as oversized zucchini. A marrow is simply a courgette that has been allowed to grow to a great size! I had a massive marrow, some of which I turned into marrow and apple chutney (yum!). You could use a whole smaller (but still large) courgette, or simply do as I did and cut a piece off a large marrow and arrange it sideways in the baking dish (so that it fits nicely).
- Lamb mince (or ground lamb) - keema is traditionally made from lamb mince, but if you prefer, you could substitute this with beef mince or even chicken mince.
- Onions and bell pepper - these should be cut into small dice so they blend in with the size of the mince. We don't want large chunks of vegetables in this dish. I like to use white onions, but red onions would work too. You can use any colour of bell pepper you prefer.
- Green beans - cut into half-inch pieces. They provide a nice colour contrast - you could substitute with half a cup of frozen peas.
- Tomatoes - add a freshness to the curry. They should be finely diced. There's no need to peel them.
- Tomato puree (or tomato paste) - enhances the tomato flavour.
- Garlic - 2 or 3 cloves of finely minced garlic. I normally peel garlic cloves and store them in a plastic bag in my freezer. When I need garlic, I take out however many I need for a recipe. They defrost in seconds and are so convenient to use.
- Stock pot - if you have fresh lamb stock, by all means use it. Otherwise, use a lamb stock pot or even a stock cube dissolved in boiling water. If you can't get lamb stock cubes, use chicken or even vegetable.
- Spices -
- paprika
- ground cumin
- ground coriander
- ground cinnamon
- ground cloves
- ground nutmeg
- ground cardamom
- dried chilli flakes, optional for heat
- Oil - this is used for browning the lamb mince. You could use olive oil, sunflower or rapeseed oil.
- Salt - to your own taste. I normally add a little salt to the ground lamb when I brown it.
Instructions
Step 1: Prepare the marrow by cutting it in half through the middle and removing the fibrous core and seeds. Salt the flesh lightly and place it upside down on a double sheet of paper towel to absorb any liquid while you prepare the keema filling.
Step 2: Heat the oil in a large pan and fry the lamb mince until it is browned and crumbly. Season the lamb with a little salt according to your own taste. Break up the mince with a spatula as it browns. Then remove the mince to a plate, leaving any oil in the pan.
Step 3: Add the onions, garlic and peppers to the pan (with another splash of oil if necessary) and stir over moderate heat until the onions become translucent.
Step 4: Add the spices and stir for one minute longer, then add the tomatoes and tomato puree and continue to stir until the tomatoes soften.
Step 5: Return the mince to the pan and stir in the stock and green beans, cover with a lid and simmer for 15 minutes.
Step 6: Remove the lid and stir the keema over moderate heat until it thickens. You should be able to draw a spatula through the mince and see a distinct trail.
Step 7: Wipe the marrows to remove excess salt and moisture and place them into a baking dish. My baking dish measured 11 inches by 7 inches, and I could only fit the marrow in sideways.
Step 8: Spoon the lamb keema into the marrow and cover the dish tightly with aluminium foil.
Step 9: Bake in a moderate to hot oven (180C / 360F) for 40 - 50 minutes until the marrow is translucent and completely soft. If the marrow is still slightly undercooked, replace the aluminium lid and cook for a further 5 minutes.
Tips for a successful outcome
Here are my top tips to ensure your marrow stuffed with lamb keema always turns out perfectly.
- Salt the marrow and leave it to stand upside down to drain on a double layer of paper towel. This will help remove any excess moisture from the marrow and ensure your stuffed marrow bake doesn't turn out watery.
- The cooking time for the keema isn't too important, as the keema will continue to cook once it is in the oven after it has been stuffed into the marrow. What is important is that you allow most of the liquid in the keema to evaporate before stuffing it into the marrow.
- Cover the stuffed marrow as tightly as possible with tin foil to keep the steam in the dish. It is the steam (coupled with the heat of the oven) that softens the marrow.
- Leave the marrow, covered, in the oven for at least 40 minutes before removing the foil and checking for doneness. Take care when removing the foil - the hot steam can cause a nasty burn.
- Stick a sharp knife into the edge of the marrow. If the marrow is translucent and the knife slips in wth no resistance, it is cooked. If not, re- re-cover with the tin foil and leave it in the oven for a few minutes longer.
Variations
You don't have to stuff the marrow with lamb keema. There are lots of other alternatives for a filling. Why not try one of these:
- Beef or chicken - swap the lamb mince for beef mince or even chicken. Beef will give a hearty flavour, while chicken will keep it lighter.
- Vegetarian - replace the meat with lentils, chickpeas or a mix of finely chopped mushrooms and peppers. You could also adapt this filling from my cabbage-stuffed courgettes recipe
- Cheese - top with grated cheese for a golden bubbly topping.
Serving suggestions
I like to garnish the keema-stuffed marrow with pomegranate seeds and fresh mint leaves before serving. The sweetness of the pomegranate and the minty flavour add a nice touch to the spicy lamb.
Other than that, if you want to add starch, couscous or rice would be a nice addition, or a few slices of crusty bread. To balance the spiciness of the keema, serve with a fresh green salad.
Equipment
A sharp knife and chopping board for cutting up the marrow, and something to scoop the seeds out with. I used a large tablespoon - you may find it easier to use an ice cream scoop or similar.
To make the keema, you will need a large pan. I used a saute pan (as it shows the food better for the photos), but a large saucepan with a lid will be fine.
For baking the marrow, you will need a baking dish large enough to fit the marrow in. As you will see in the photos, my marrow was too large to fit the pieces side by side, so I just cut end ends off and arranged it sideways.
If you have a baking dish with a rim around the edge, it will make it easier to seal the tin foil securely. On the other hand, if you have a baking dish with a lid, that would be even better.
Storage
Allow the marrow to cool completely, then store leftovers in the fridge in a covered container (or cover the dish with tin foil). It will keep well in the refrigerator for up to 3 days.
To reheat, warm in the oven (180C / 360F) for about 20 minutes, or until well heated through. You can also reheat individual portions in the microwave.
You can freeze this dish, but I recommend freezing the filling separately. Marrow has a high water content, and cooked marrow may become mushy after thawing.
The filling itself can be frozen in a suitable container for up to 3 months.
FAQ
This is a matter of choice! I left the skin on because it helps the marrow keep its shape. You don't have to eat the skin - leave it on your plate. On the other hand, for fussy eaters, it might be best to remove the skin before baking.
Scoop out the seeds and sprinkle the cavity with a little salt. Turn the marrow cut side down on a double piece of paper towel and leave for 15 to 20 minutes. Alternatively, pre-bake the marrow shell for 10 to 15 minutes before stuffing it.
Yes, the filling can be prepared up to 2 days ahead and stored in a covered container in the refrigerator.
The keema filling freezes well, but because of the high water content, the marrow may become mushy after freezing. It's best to freeze the filling separately and stuff a fresh marrow later.
This depends on the size and thickness of the marrow, but as a rule of thumb, 40 to 50 minutes should be ample.
Save for later
If you would like to try this keema stuffed marrow, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
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Related recipes
Here are a few other marrow recipes you might enjoy:
📋The recipe
Lamb keema stuffed marrow
(Click the stars to rate this recipe)
Equipment
- Sharp Knife
- Chopping Board
- Large pan saucepan or saute pan (with a lid)
- Baking dish large enough to hold the marrows
- Spatula
Ingredients
- 2 pounds / 900 gram marrow cut in half and seeds removed
- 1 teaspoon salt to draw water - will be wiped away before cooking
Lamb keema
- 1 pound / 450 grams lamb mince (ground lamb)
- Salt to taste
- 1 large onion peeled and diced
- 1 large bell pepper / capsicum deseeded and cut into small pieces
- 2 - 3 cloves garlic minced
- 2 large tomatoes diced
- 2 tablespoons olive oil
- 2 tablespoons tomato puree / tomato paste
- ⅔ cup / 60 grams green beans cut into half inch pieces
- 1 cup lamb stock make it with a stock pot or stock cube
Spices
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ½ teaspoon dried chilli flakes or to your own taste
Instructions
Prepare the marrow
- Cut the marrow in half through the middle and remove the fibrous core and seeds. Salt the flesh lightly and place it upside down on a double sheet of paper towel to absorb any liquid while you prepare the keema filling.2 pounds / 900 gram marrow, 1 teaspoon salt
Keema
- Heat the oil in a large pan and fry the lamb mince until it is browned and crumbly. Season the lamb with a little salt according to your own taste. Break up the mince with a spatula as it browns. Then remove the mince to a plate, leaving any oil in the pan.1 pound / 450 grams lamb mince (ground lamb), 2 tablespoons olive oil, Salt
- Add the onions, garlic and peppers to the pan (with another splash of oil if necessary) and stir over moderate heat until the onions become translucent.1 large bell pepper / capsicum, 1 large onion, 2 - 3 cloves garlic
- Add the spices and stir for one minute longer, then add the tomatoes and tomato puree and continue to stir until the tomatoes soften.2 large tomatoes, 1 teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, ½ teaspoon dried chilli flakes, 2 tablespoons tomato puree / tomato paste
- Return the mince to the pan and stir in the stock and green beans, cover with a lid and simmer for 15 minutes.1 cup lamb stock, ⅔ cup / 60 grams green beans
- Remove the lid and stir the keema over moderate heat until it thickens. You should be able to draw a spatula through the mince and see a distinct trail.
Assemble and bake
- Wipe the marrows to remove excess salt and moisture and place them into a baking dish.
- Spoon the lamb keema into the marrow and cover the dish tightly with aluminium foil.
- Bake in a moderate to hot oven (180C / 360F) for 40 - 50 minutes until the marrow is translucent and completely soft. If the marrow is still slightly undercooked, replace the aluminium lid and cook for a further 5 minutes.
Notes
- Salt the marrow and leave it to stand upside down to drain on a double layer of paper towel. This will help remove any excess moisture from the marrow and ensure your stuffed marrow bake doesn't turn out watery.
- The cooking time for the keema isn't too important, as the keema will continue to cook once it is in the oven once it has been stuffed into the marrow. What is important is that you allow most of the liquid in the keema to evaporate before stuffing it into the marrow.
- Cover the stuffed marrow as tightly as possible with tin-foil to keep the steam in the dish. It is the steam (coupled with the heat of the oven) that softens the marrow.
- Leave the marrow, covered, in the oven for at least 40 minutes before removing the foil and checking for doneness. Take care when removing the foil - the hot steam can cause a nasty burn.
- Stick a sharp knife into the edge of the marrow. If the marrow is translucent and the knife slips in wth no resistance, it is cooked. If not, re-cover with the tin foil and leave it in the oven for a few minutes longer.
- Allow the marrow to cool completely, then store leftovers in the fridge in a covered container (or cover the dish with tin foil). It will keep well in the refrigerator for up to 3 days.
- To reheat, warm in the oven (180C / 360F) for about 20 minutes, or until well heated through. You can also reheat individual portions in the microwave .
- You can freeze this dish, but I recommend freezing the filling separately. Marrow has a high water content, and cooked marrow may become mushy after thawing.
- The filling itself can be frozen in a suitable container for up to 3 months.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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