Ingredients:
6 large, green, bell peppers
500g minced meat (lamb, beef or mutton typically) [substitute squash for a vegetarian version]
2 small, green, chillies, sliced
thumb-sized piece of fresh ginger, peeled and thinly sliced
2 large onions, thinly sliced
6 garlic cloves, thinly sliced
1 dessert spoon ground coriander seeds
60g unsalted butter or ghee
6 cloves
6 cardamom pods, crushed
salt, to taste
1 tsp ground cumin seeds
Method:
Melt the butter in a pan and when hot add the sliced ginger, onions and chillies. Cook for about 6 minutes, or until golden brown then add the meat, ground coriander seeds, cardamom pods, cloves and cumin. Season to taste with salt and fry for 5 minutes more.
Mash the garlic in a mortar then pound to a paste with 60ml water. Mix this with 200ml hot water then sprinkle over the meat mixture, bring to a simmer and cook for about 20 minutes, or until the meat is cooked through and tender. Take off the heat and set aside.
Take the bell peppers and carefully split down one side with a knife. Stuff with the mince mixture then seal closed. Arrange in a well-buttered casserole dish then transfer to an oven pre-heated to 160°C and bake for about 15 minutes, or until the bell peppers are soft and the stuffing is piping hot.
Serve immediately, accompanied by rice.
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