Keema Stuffed Romano Peppers

plate of romano peppers stuffed with lamb keema

These easy keema stuffed romano peppers are a great way to serve homemade lamb keema curry. The peppers are beautifully sweet and are perfect with the spicy lamb mince filling.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 15

Servings

Calories 436kcal

Author Corina Blum

Equipment

Large roasting tin
Large frying pan

Ingredients

500 g minced lamb
1 cinnamon stick
3 cloves
3 cardamom pods
1 onion finely diced
1 tablespoon root ginger grated
4 garlic cloves crushed
1 chilli pepper finely diced
2 tomatoes diced
1 teaspoon chilli powder
2 teaspoon garam masala
½ teaspoon turmeric
1 tablespoon fresh mint leaves chopped
4 romano peppers
4 tablespoon peas I usually add frozen ones

Metric - US Customary

Instructions

Preheat the oven to 180°C
Add a little oil to a frying pan and when it is hot, add the whole spices - cinnamon stick, cardamom pods and cloves.
After about a minute add the onion, ginger, garlic and chilli pepper.
Cook gently for about 4-5 minutes to soften and then add the minced lamb. Fry over a medium heat, breaking it up with a spoon so it browns on all sides.
Add the ground spices and stir into the lamb. Followed by the tomatoes and mint. Add about 100ml of water too. Simmer gently for about 15 minutes.
Cut the romano peppers in half lengthwise and remove the seeds.
Plate the peppers in a lightly oiled baking dish or tray. Fill each one with some of the lamb keema.
Put in the oven and cook for about 15 minutes.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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