Peppers stuffed with spicy lamb
4 servings
65 minutes
In the Middle East and the Caucasus, peppers are most often stuffed with meat. Beef, pork or lamb - it depends on the traditions of a particular national cuisine. The main thing is that the meat is not lean, but necessarily with fat, then in the finished dish the fat will reveal all the flavors, and juiciness will appear. In this recipe, at first, everything develops according to the traditional Middle Eastern scenario: the pepper is lightly scalded, the lamb mince is fried with cumin, cardamom and cinnamon (lamb generally loves strong spices). But suddenly unexpected side notes float into this harmonious chorus - smoked paprika flakes and - even more surprisingly - black currants. If currants are not in season now, you can easily add raisins or frozen cranberries. Together they will be more fun, and it will taste better for us.
1
Cut off the tops of the peppers along with the stems, remove the seeds and membranes. In a large pot, bring 4 liters of water to a boil. Add 1 tablespoon of salt and pepper. Boil for 3 minutes, then remove with a slotted spoon and place cut side up on a towel.
- Bell pepper: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Boil water again and cook the rice until soft. Drain the water and transfer the rice to a large bowl.
- Long-grain rice: 100 g
3
Finely chop the onion. Sauté it in olive oil until golden. Add the minced meat, cumin, cardamom, cinnamon, and chili flakes. Cook the meat, breaking up clumps, until it changes color. Add finely chopped ginger, garlic, and currants, and sauté for another 30 seconds. Transfer the meat to the rice. Add chopped cilantro, tomato paste, and feta. Season with salt and pepper.
- Onion: 1 head
- Olive oil: 1.5 tablespoon
- Ground lamb: 340 g
- Ground cumin: 1 tablespoon
- Ground cardamom: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Chili flakes: 0.5 teaspoon
- Ginger: 30 g
- Garlic: 2 cloves
- Blackcurrant: 60 g
- Cilantro: 30 g
- Tomatoes in their own juice: 400 g
- Feta cheese: 180 g
- Salt: to taste
- Ground black pepper: to taste
4
Place the peppers cut side up in a baking dish, stuff them, and sprinkle with nuts on top. Put in an oven preheated to 180 degrees for 25-30 minutes.
- Bell pepper: 4 pieces
- Roasted cashews: 70 g
