How to Make It
Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Reserve 1 cup of the zucchini flesh and finely chop it.
In a large bowl, mix the drained rice with the turmeric. Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper. Using your hands, gently knead the mixture until blended. Add 1/4 cup of the water and knead until evenly moistened. Stuff the zucchini halves with the lamb filling.
Line the bottom of a large, deep skillet with the tomato slices and season lightly with salt and pepper. Arrange the stuffed zucchini halves on top of the tomatoes in a single layer. Add the remaining 1 cup of water to the skillet and bring to a boil. Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.
Transfer the zucchini to a platter. Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes. Spoon the tomatoes over the zucchini and serve.
Plain Greek-style yogurt and warm pita.