Stuffed Capsicum

Preparation time: 10 minutes

Cooking time: 20 - 25 minutes

Ingredients:

Capsicum - 8 (preferably a mix of green, yellow and red, though here I have only used the green ones)

Mutton or beef mince - 500 gm

Onions - 4, medium, finely chopped

Garlic - 5 cloves

Ginger - 1'' piece

Cinnamon - 2'' piece

Cloves - 6

Turmeric - 1 tsp

Cumin powder - 1 tbsp

Coriander powder - 1 tbsp

Yoghurt - 2 tbsp

Tomato paste - 3 tbsp

Salt -to taste

Ghee (an Indian variant of clarified butter) - 1/2 cup

Potatoes -2

Green peas - 3/4 cup

Cauliflower - 4-5 florets

Maggi Chicken stock cube - 1

Coriander leaves - 4 tbsp, chopped

Cheese - 4 tbsp,  grated

Method:

For the stuffing:

1. In a kadai (pan), heat ghee. When hot add the cloves and cinnamon. When it starts to splutter, put in the ginger and garlic.

2. After 3-4 seconds, add the chopped onions. Keep stirring. When the onions start to turn brown, add the cumin powder and coriander powder. saute for 4-5 minutes.

3. Now, add the yoghurt and tomato paste. Mix well.

4. Add the minced meat and salt and mix well. Stir occasionally. Cover and cook till three quarter done.

5. Add the  chicken stock cube along with the boiled vegetables and 2 tbsp of chopped coriander leaves.

6. Cover and cook till done and the water content in the mix has fully evaporated.

7. Take it off from fire. The stuffing is ready. Keep it aside.

Final Preparation and cooking:

1. Wash, clean and slice off the top of the capsicums. Clean them well by tapping them so that all the seeds will fall out.

2. Take each capsicum and stuff it with the prepared stuffing. Garnish them with chopped coriander leaves and grated cheese.

3. Pre-heat the oven at 200 ' c and mildly grill the stuffed capsicum for 10 minutes.

4. Serve hot with tomato sauce.