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In Pakistan, we get large green chillies which are opened up, insides removed then stuffed with any variation of vegetables & meat then gently cooked in a richly spiced and sometimes spicy sauce. In U.K. I don't have the luxury of finding these chillies so I have adapted the recipe and use either large red sweet peppers or red & yellow bell peppers. I will make this dish at some point when I have guests over as this dish is only liked by me at home (Gives others indigestion!) and I have to cook for four people as it is a friendly sharing & caring type of dish.
Why am I going on about it? Well you need to see the pictures (when I get around to it) to believe what a great dish this is!
Serves 4
Ingredients
4 large sweet peppers slit on one side and insides cleaned
1 large aubergine washed and cubed
1 cup cous cous (made as per packet instructions)
1 pint vegetable stock
2 green chillies finely chopped
1 tin tomatoes chopped
1 large red onion cubed
1/2 kilo mince
2 tbsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
Handful of coriander roughly chopped
4 green chillies
1 tbsp olive oil
Method
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First put chopped onions in 1 tbsp of olive oil and cook in high heat till onions turn brown. Add mince and stir for about 5 minutes. |
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Add aubergine, finely chopped green chillies, chilli, coriander & cumin powder and half of garam masala. Stir well till all ingredients have cooked (takes about 5-8 minutes) on high heat. It will be a dry mix but if there is any liquid left, just take the mince mix out of the pot, into a bowl and keep aside to cool slightly. |
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In the meantime, put tin of tomato, vegetable stock and rest of garam masala in another pan and cook rapidly till the mixture reduces. Season with salt & pepper. You may use the same pot the mince mixture is made in with the left over liquid (if any). |
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Mix the couscous with cooked mince and stuff into the 4 peppers. Take a baking dish and first put half the tomato sauce in. Lay the 4 peppers on top and then put the rest of the tomato sauce covering the peppers. Put the whole green chillies on top and sprinkle with fresh coriander. Cover with foil or glass lid if using Pyrex dish. |
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Place in a pre heated oven (180* or 160* for fan assisted ovens) for 20-25 minutes. |
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Serve with saffron rice (pour saffron & rose water in freshly boiled cooked rice, add knob of butter and mix) and a yoghurt & cucumber condiment. |
Note: This dish will be spicy so if you don't want your tongue to tingle too much, leave the chilli powder and chopped green chillies out of it.
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