Cucumber Stuffed With Meat And Rice

Ingredients
1/3 cup uncooked long grain White Rice
1 lb lean ground Lamb
1 medium Onion finely chopped
Salt
Freshly ground Black Pepper
4 large Cucumbers
1/4 cup all-purpose Flour
4 tablespoons Clarified Butter
Or 2 tablespoons each Butter and Vegetable Oil
2 tablespoons Butter
1/2 cup finely chopped fresh Dill Weed or to taste
Cinnamon Yoghurt Sauce
2 medium Tomatoes sliced

Method

Soak the rice in a bowl of boiling salted water for 30 minutes. Drain. Combine the lamb, rice, onion, and salt and pepper in a bowl. Knead thoroughly until the mixture is well blended and smooth. Taste for seasoning.

Halve the cucumbers. Using an apple corer, scoop out the seeds of each cucumber and discard, leaving a 1/4 to 3/8 inch thick shell all around. Spoon the meat mixture into the cucumbers. Roll them in flour, shaking off the excess.

In a large heavy skillet, heat the clarified butter over moderate heat. Add the cucumbers and saute, turning to brown lightly on all sides. Arrange them side by side in a buttered shallow baking dish just large enough to hold them comfortably in one layer. Dot with the 2 tablespoons butter. Bake in a pre heated 350 degree oven about 45 minutes or until tender, turning them occasionally and basting with the butter in the pan.

Carefully transfer the stuffed cucumbers to a heated serving platter. Sprinkle with the dill. Serve with the Cinnamon Yoghurt Sauce and the sliced tomatoes

Remarks