Make the meat filling. In a large pan, sauté the chopped onion and garlic until soft and fragrant.

Add the meat. Add the ground beef or beef/lamb mixture and cook until it starts to brown.

Season the filling. Add seven spice, a little cinnamon, a little nutmeg, and salt. Continue cooking the meat until fully cooked through, breaking it up into very small pieces as it cooks. This will be the stuffing, so you don’t want large chunks.

Prepare the zucchini. If using pre-cored zucchini, rinse the zucchini well inside and out, then dry. If coring the zucchini yourself, carefully hollow out the inside, then wash and dry before stuffing.

Stuff the zucchini. Fill each zucchini with the cooked meat mixture. Do not overstuff, because the zucchini can split or break while cooking.

Fry the zucchini. Add frying oil to a large frying pan, making sure not to overfill the pan. Heat the oil, then fry the stuffed zucchini on each side until lightly browned and slightly softened. Remove and set aside.

Prepare the yogurt mixture. In a large pot, add the cold yogurt. Whisk in the egg, salt, and the cornstarch slurry made by mixing 1 ½ tablespoons cornstarch with 100 ml water. Mix very well until smooth.

Cook the yogurt. Place the pot over low heat. Stir continuously in one direction so the yogurt does not stick, burn, or separate. Do not walk away from the pot.

Bring to a gentle boil. Keep stirring until the yogurt starts to bubble. Once it bubbles, slowly add hot boiled water as needed to loosen the sauce. Do not add cold water.

Boil again. Continue stirring on low heat until the yogurt comes back to a gentle boil.

Add the zucchini. Carefully place the fried stuffed zucchini into the yogurt sauce. Gently stir or move the pot so the zucchini is coated, being careful not to break them.

Simmer together. Let everything heat together on low until the zucchini is warmed through and the flavors come together.

Serve. Serve hot with vermicelli rice.