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Warm oil in a large non-stick pan, add and cook onions for 4-5 minutes or until golden brown.
Add minced meat, garlic, black pepper, cinnamon and pine seeds. Cook over medium heat for 5-6 minutes. Stir in the rice and a MAGGI Less Salt Chicken Stock cube for 1 minute.
Hollow baby zucchini and stuff them with the meat mixture. Arrange stuffed zucchini in a large saucepan.
Add water and a MAGGI Less Salt Chicken Stock cube to the saucepan. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.
Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes.
Pour the yogurt sauce over zucchini and simmer for another 5 minutes or until they are cooked. Stir in garlic and dried mint.
Per Portion of 300g
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