Bell Peppers Stuffed with Lamb Keema and Rice
Source: Anjan Mitra, DOSA
This recipe was demonstrated for CUESA’s Market to Table program on August 15, 2015.
5 medium bell peppers, assorted colors, tops removed (but not discarded), core and seeds removed
½ cup vegetable oil (preferably rice bran)
1 red onion
1½ inch piece ginger, grated
4 cloves garlic, crushed
½ inch piece of fresh turmeric, grated
2 large heirloom tomatoes, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
½ teaspoon chile powder
1 tablespoon freshly ground black pepper
5 pods cardamom
1 stick cinnamon
2 whole cloves
1 pound ground lamb
1 cup basmati rice
1 cup vegetable stock
¼ cup fresh English peas
3 carrots, diced
3 green onions, thinly sliced
½ lemon, juiced
1 bunch cilantro leaves, chopped
Tie the whole spices into a piece of muslin or cheesecloth so it’s easier to remove them from the dish before serving. Rub the outside of the peppers with salt and allow to sit for ½ hour. Bring a large pot of water to a boil and blanch the peppers for about 3 minutes, until tender but not soft.
Preheat the oven to 350°F and move the rack to the middle position. Heat a heavy-bottomed skillet over medium-high heat until hot. Add the oil and swirl to coat the bottom of the pan. Add the red onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the ginger, garlic, and turmeric and cook for another 5 minutes, or until the raw flavors have dissipated. Add the tomatoes. Stir and cook for a few minutes. Add the ground spices and the packet of whole spices. Cook for 5 minutes. Add the ground lamb. Cook, breaking the lamb into small pieces with a spoon, until no longer pink, about 4 minutes. Add the rice and vegetable stock. Note that the rice will absorb the moisture from the tomatoes as well as the stock. Cook for about 5 to 8 minutes over medium heat. Taste to see if the rice is almost done before adding half the peas, carrots and green onions. Cook and stir for another 5 minutes. Turn off the heat and add the remaining peas, carrots and green onions, as well as the lemon juice.
Fill the peppers with the lamb and rice mixture. Place the peppers cut side up in a 9-inch baking dish. Replace the tops of the peppers and bake in the oven until the filling is heated through, about 25 to 30 minutes. Garnish with chopped cilantro and serve immediately.
Photo by arobertsPHOTOGRAPHY | Anthony Roberts.