Nir’s Lamb-Stuffed Zucchini

In a medium bowl, combine the lamb, 1/2 cup diced red onion, 1/2 teaspoon cumin, 1/2 teaspoon ras el hanout, and a large pinch of salt and pepper. Season the zucchini halves with salt and pepper and stuff with the lamb mixture.

Heat a large drizzle of oil in a large pan over high heat. Add the stuffed zucchinis (stuffed side up) to the pan and cook for 2-3 minutes, until golden brown on the bottom. Transfer the zucchinis to a baking sheet and place in the oven for 10-15 minutes, until the zucchinis are tender.

Add the carrot and remaining red onion to the pan and reduce the heat to medium. Cook, tossing for 3-5 minutes, until softened. Add the garlic, cilantro stems, tomato paste, and turmeric to the pan and cook for another 1 minute, until fragrant. Season with salt and pepper.

Add the vegetable stock concentrate, 2 cups water, and the juice of half a lemon to the pan. Add the lentils and simmer for 10-15 minutes, until the lentils are tender.

Finish: Stir the peas into the stew to heat through. Taste and adjust the seasoning with additional cumin and ras el hanout, if desired. Season generously with salt and pepper.