Spiced Lamb Stuffed Peppers

Ingredients

25g/1oz butter 1 tbsp vegetable oil 1 onion, peeled and chopped 1 garlic clove, crushed 225g/8oz lean minced lamb Pinch of ground cloves 1 tsp ground cinnamon 1 tsp ground ginger 300g/10oz long grain rice Few saffron strands, steeped* in a little hot water for a few minutes 600ml/1 pint water Juice of 1 lemon 1 red pepper, deseeded and chopped 100g/4oz frozen peas 4 large green peppers 25g/1oz flaked almonds Salt and freshly ground black pepper

Recipe

1. Preheat oven to 190’C/170’C Fan/375’F/Gas 5.
2. Melt the butter in a large saucepan on a medium heat, add the onion and garlic and fry for 2-3 minutes until softened. Stir in the mince, cloves, cinnamon and ginger and fry for 3-5 minutes until well browned.
3. Stir in the rice and fry for a further 2 minutes, then add saffron, water, lemon juice, pepper, almonds and peas.
4. Mix well and season to taste, then bring to the boil, cover and simmer for 20 minutes, stirring occasionally.
5. Meanwhile cut the tops of the peppers to form a lid, then remove core and seeds. Arrange in a lightly greased oven-proof dish.
6. Spoon the spiced lamb mixture into the peppers, replace the lids, brush with a little oil and cook in the preheated oven for 20-25 minutes or until tender.
7. Remove lids before serving if preferred.

Enter your postcode to find local suppliers of top quality ingredients for your favourite Wot Eat recipes.