Lamb keema stuffed marrow
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!
Servings: 4 people
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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
Recipe tips:
- 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
Calories - 504kcal | Carbohydrates - 31.4g | Protein - 26g | Fat - 31.5g | Saturated Fat - 11.3g | Cholesterol - 85mg | Sodium - 467mg | Potassium - 538mg | Fiber - 5.7g | Sugar - 6.3g | Calcium - 135mg | Iron - 4mg
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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Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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