Kousa mahshi

Method

1. 1 Hollow out the zucchini, leaving the skin 4 mm thick, then stuff it with minced lamb mixed with rice until it's about eight parts cooked.
2. 2 Boil the stuffed squash in lightly salted water for 20 minutes, then remove it and reserve the boiling water.
3. 3 Beat the yogurt with the eggs and cornstarch until smooth before heating on the stove.
4. 4 Stir the yogurt continuously in one direction until it simmers, then reduce the heat.
5. 5 Stirring in one direction and leaving the lid off is the only way to prevent the yogurt from curdling.
6. 6 Add the stuffed squash to the yogurt sauce and cook for another 20 minutes, then drizzle with garlic butter and mint.

With an appliance

• Oven 1 hr 36 min

  Replace step 6: Arrange the boiled squash in the yogurt sauce in an uncovered saucepan, cook on the middle rack of the oven at 150 degrees for 18 minutes; the even heat keeps the sauce simmering gently, minimizing clumping and ensuring the squash is tender without the need for stirring or turning. Steps 3–5 still involve whisking and heating the sauce on the stovetop before placing it in the oven.