Stuffed Lamb Capsicums
From simon_t 17 years agoIngredients
- 4 large red capsicums (peppers) shopping list
- 3/4 cup of washed rice shopping list
- 400g minced lamb shopping list
- 2 cups fresh mint chopped shopping list
- 2 tsp salt shopping list
- 2 X 400g tins diced tomato shopping list
- 3 tbsp. tomato paste shopping list
- 2 tsp sugar shopping list
- 3-4 tbsp butter shopping list
- 1 cup water shopping list
How to make it
- Make a hole in the top of the capsicum by cutting carefully around the stem at the top.
- Remove stem section with seeds attached. Clean out the inside of the capsicum.
- Cut the seeded area off the stem and retain the top.
- Mix together lamb, mint, rice and salt until well combined
- Put lamb mix into capsicums. This should be done in small layers interspersed with a lashing of butter. (Use about 1 tbsp per capsicum)
- Be careful not to pack too tightly or the vegetable will burst.
- Place the stem parts of the capsicum back on top and place the caps in a large pot.
- Pour the tinned tomato, tomato paste and sugar into pot so they surround but not cover the capsicums.
- Bring to slow boil and simmer for 1.5 hours checking occasionally to make sure the capsicum don't stick.
- You may need to add more water if tomato mix becomes dry.
- Serve in bowls with the tomato mixture.
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