Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
6-8 green/red pepper chillies, deseeded. 500g freshly ground steak mince1 teaspoon fresh ginger grated1 teaspoon fresh garlic pastePinch black pepper powder 1 teaspoon fine salt adjust accordingly. ½ teaspoon freshly ground red chillies with 2 sprigs of green freshly ground mint. Chopped fresh dhania (coriander)3 medium potatoes cubed¼ cup cooking oil2 Tablespoon butter ghee (Clarified butter) 1 teaspoon garum masala Pinch tumeric 1 teaspoon cumin and corriender powder mixed. 2 medium red onions chopped 1 teaspoon tomotoe purée 3 large tomatoes (chopped into cubes Skinless and seedless) toppings for thick sauce. 1 teaspoon fine sugar1 teaspoon kashmiri masala½ teaspoon lemon juice
Step 1Marinate the mince with all spices, salt, ginger garlic, chillies, tomotoe puree, fresh dhania (coriander) and ground mint, add lemon juice, cling and refrigerate for 10 minutes.
Step 2In a frying pan heat oil, add chopped red onions and fry till golden brown. Drain set aside. Fry potatoes removed once the edges brown. Fry the marinated mince for 8-10 minutes on high heat, lower to medium heat add fried cubed potatoes and fried onions cook for further 10 minutes lightly toss the mince mixture try not to mash the potatoes it should be soft inside but keep the shape. Garnish and start preparing to stuff the pepper chillies.
Step 3Wash pepper chillies, drain, dab with kitchen towel, neatly cut the stem so that the cooked mince filling can be inserted secure the stem back into place. Kindly deseed before stuffing. Skin tomotoes cut into cubes set aside
In a flat based pot, or frying pan add butter ghee (Clarified butter), Place the stuffed mince on low heat and start frying, gently rotating as the steam hits the pepper chillies starts to change colour to a lighter shade. Half way through the cooking process, add in the chopped tomotoes sprinkle sugar adjust salt and cook till the tomatoes become a thick sauce base and by now the pepper chillies should have been shrunked slightly the skin slightly charged streaks, oils starting to surface the colour of cooked pepper chillies lighten from the dark green to lighter with thick tomotoe cooked toppings. At this stage you can add more butter ghee (Clarified butter) if it's dry to keep it moist. Garnish with chopped dhania (coriander). This delicious dish is ready to be served with basmati savoury rice or plain tumeric cumin rice optional. Bon appetite ❤️Shu-Hani ❤️
INFO & TIPS
These beautiful colored peppers add natural beauty and bouquet with exotic flavoring at any festive table.
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