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Stuffed Keema Peppers Recipe


  • 1Lb Lamb mince
  • 2 Red peppers
  • 1 cup peas
  • 1 onion finely chopped
  • 2 Teaspoons Curry Powder
  • 1 Teaspoon Chilli Powder
  • 2 Finely Chopped Cayenne Chillies
  • 4 Cloves Crushed Garlic
  • 2 inches Root Ginger grated
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 teaspoon Garam Massalla

Cooking method for Stuffed Keema Peppers

Serves 2

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 2 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the mince and stir fry until cooked. Add the peas and stir fry for a further 5 minutes. If needed add a little water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Chop the red peppers in half and remove all seeds and pith. STuff the peppers with the mince and place in a preheated oven at 240 degrees for 20 minutes.

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