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STUFFED KAMOKAMO (OR MARROW) with Lentils & Preserved Lemon

Lentils add extra protein to this vegetable-packed meal neatly complemented with bold flavours from preserved lemon and feta. See note below to make with lamb or beef mince.
Servings 6
Prep Time 30 minutes
Cook Time 50 minutes

Ingredients

  • 1 large kamokamo or marrow about 1.5kg
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 red onion finely diced
  • 4 garlic cloves finely chopped
  • 1 red pepper capsicum, diced
  • 1 zucchini diced
  • 2 teaspoons oregano
  • Pinch of chilli flakes
  • 2 cups cooked brown lentils – see below
  • 1/2 preserved lemon rind finely chopped
  • 150 g feta crumbled

Instructions

  • Preheat the oven to 180 degrees Celsius.
  • Prepare the kamokamo or marrow by cutting lengthways, and scoop out and compost the seeds (kamokamo). Season the cut side generously with salt and pepper, and drizzle with olive oil. Arrange cut side down in a roasting dish, and bake for about 30 minutes until the flesh is tender when pierced with a knife.
  • Heat two tablespoons of olive oil in a frying pan over a moderate heat. Add the onion and cook for five minutes. Add the garlic, pepper, zucchini, oregano, and chilli, and cook for 10 minutes until soft and fragrant. Drain the cooked lentils (canned can be used), and add to the vegetables, along with the preserved lemon and 100g feta. Cook for a further five minutes and check seasoning.
  • Remove the kamokamo or marrow from the oven, flip the pieces so cut side is up. If using marrow, at this stage scoop out some of the cooked flesh leaving a 2cm edge. Chop the flesh and stir into the lentils mixture. Scoop the filling into the kamokamo or marrow cavity, scatter with the remaining feta and drizzle with olive oil. Return to the oven and bake for 20 minutes.
  • Serve immediately accompanied by a simple salad of avocado, cherry tomatoes and basil.

Notes

The filling/stuffing can also be prepared with 500g beef or lamb mince instead of lentils (or a mixture of both). In step 3, once the onions have been cooking for 5 minutes add the mince to the pan along with 2 tablespoons of tomato paste. Once the mince has browned, add the zucchini and peppers, etc, and continue with the recipe.