Lamb Recipes - Peppers Stuffed with Meat and Mint

Ingredients

• 4 large green (bell) peppers

• 900g/2 lb minced lamb

• 1 onion, chopped

• 5 cloves garlic, crushed

• 5mm/1/4 in ginger root, chopped

• 15ml/1 tbsp ground almonds

• 1 green chili, finely chopped salt

• 30ml/2 tbsp chopped fresh mint

• 45ml/3 tbsp oil

• 5ml/1 tsp cardamom seeds

• 1 cinnamon stick

• 5 cloves

• 1.5ml/1/4 tsp black peppercorns

• 2 bay leaves

• 5ml/1 tsp ground coriander

• 5ml/1 tsp cumin seeds

• 2.5ml/1/2 tsp ground turmeric

• 5ml/1 tsp garam masala

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Method:

1. Slice the top off the peppers and scoop out the seeds. Mix the meat, half the onion, garlic and ginger, the almonds, chili, salt and mint. Heat the oil and fry the cardamom seeds, cinnamon, cloves, peppercorns and bay leaves over a medium heat until the spices darken slightly.

2. Add the remaining onion, garlic and ginger and fry for 2 minutes, stirring. Stir in the coriander, cumin seeds, turmeric and garam masala and fry for 1 minute.

3. Add the meat, cover and simmer for 10 minutes, stirring occasionally. Leave to cool slightly. Preheat the oven to 200C/400F. Remove and discard the bay leaves, cinnamon, cardamom pods, peppercorns and cloves.

4. Stuff the peppers with the meat mixture and stand in a lightly greased casserole dish. Reduce the oven temperature to 150C/300F and cook the peppers for 10minutes. Serve hot with rice, dal and chutney.