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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 5 |
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This was submitted by Zakiya Mirza in the Thursday magazine. I haven't tried it, but looked good to me, so I thought of posting it rightaway! Ingredients:
1/2 kg mincemeat, washed |
4 -5 bell peppers |
2 medium tomatoes, washed,peeled and chopped |
1 large onion, washed,peeled and finely chopped |
2 tablespoons ginger-garlic paste |
1 tablespoon garam masala powder |
1 tablespoon red chili powder |
1 tablespoon coriander powder |
1/2 teaspoon turmeric powder |
1 teaspoon methi seeds |
salt |
ghee or oil, as required |
1 tablespoon whole garam masala |
Directions:
1. Boil bell pepper for 2-3 minutes in water till soft.
2. Cut in half and keep and keep aside.
3. Heat ghee in a wok.
4. Add whole garam masala and methi seeds.
5. Add onion and fry till brown.
6. Add mince.
7. Cook for 5 minutes, stirring continuously, as you do so.
8. Mix ginger-garlic paste well to reduce the smell of the mince.
9. Add chilli, corriander and turmeric powders.
10. Stir continuously.
11. Add tomatoes and salt.
12. Mix and then cover.
13. Cook on medium flame till the water dries up and oil separates.
14. Remove from flame.
15. Fill the bell pepper with mince and tie it with a thread so that it does not open.
16. Keep the bell pepper on the mince which is remaining.
17. Sprinkle a little water.
18. Cover tightly.
19. Cook on dum for 5-6 minutes.
20. Remove from flame and serve hot.
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