Indian stuffed peppers with yoghurt-sesame sauce
easy
50 mins
50 mins
Ingredients
- 125 g Long grain rice
- 7-10 Tbsp Salt
- 35 g Cashew nuts
- 6 TABLESPOONS Olive oil
- 400 g minced lamb
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Cumin
- 1/2 TEASPOON Coriander seeds
- 4 green peppers (about 250 g each)
- 1 TABLESPOON Curry Powder
- 200 ml Vegetable broth (instant)
- 8 Stem(s) Mint
- 250 g Whole milk yoghurt
- 2 TABLESPOONS Lemon juice
- 1 TABLESPOON Tahin (Sesame Paste)
Directions
- 1
Prepare rice in boiling salted water according to package instructions. Coarsely chop the cashew nuts, roast them in a pan without fat until golden brown, take them out. Heat 2 tablespoons of oil in the pan. Fry the minced meat in it until crumbly, season with salt and pepper.
- 2
Coarsely crush or chop the cumin and coriander seeds. Cut a lid off each of the peppers. Core and wash the peppers. If necessary, cut the bottoms of the peppers to make them stand better.
- 3
Heat 2 tablespoons of oil in a frying pan. Brown the bell peppers and lid all around for 3-4 minutes. Drain rice, rinse with cold water, mix with minced meat, cashew nuts, curry powder, coriander seeds and cumin.
- 4
Season to taste with salt and pepper. Pour the mixture into the peppers. Put the paprika and lid in a roasting pan. Pour on broth, bring to the boil, cover and cook for about 20 minutes. Meanwhile wash mint, dab dry and pluck leaves from the stalks.
- 5
Cut the leaves into fine strips, except for a little to garnish, and mix with yoghurt, 2 tablespoons of olive oil, lemon juice and sesame paste. Season with salt and pepper. Arrange peppers and sesame dip, garnish with mint.
Nutrition Facts
730 kcal
37 g
49 g
26 g
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