Keema Stuffed Capsicum

Step 1

Heat 2 tablespoons of oil in a pan, add chopped onions and fry until onions are light golden brown.

Step 2

Add 2 chopped green chilies, add 1 tablespoon ginger garlic paste, 1/2 teaspoon turmeric powder.

Step 3

Add 500 grams mutton keema, 2 tablespoons red chili powder, 1 1/2 teaspoon salt, and mix well.

Step 4

Close the lid and cook for 10 minutes.

Step 5

Add 1 teaspoon coriander powder, 1/2 teaspoon garam masala, squeeze 1/2 spoon lemon juice, and mix well. Turn off the stove and keep it aside.

Step 6

Take 10 small capsicums and make a small hole. Stuff the capsicum with the cooked mutton keema.

Step 7

Heat 1 tablespoon of oil and add 1 teaspoon shah Jeera, 3 cinnamon sticks, and add 1 teaspoon ginger garlic paste.

Step 8

Add the stuffed capsicum to the oil and close the lid—Cook for 5 minutes.

Step 9

Add remaining mutton keema, close the lid and cook until capsicum is soft.

Step 10

Once the capsicum is soft, turn off the stove and enjoy with rice or roti.