Keema Stuffed Capsicum2021-02-15
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Ready In: 45m
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This information is per serving.
Keema Stuffed Capsicum Recipe is unique and tasty. You will feel all the flavors of the Capsicum and mutton keema in every bite. Serve hot with rice or roti.
- 500 Grams Mutton Keema
- 10 Capsicums (Small Size)
- 2 Tablespoons Oil
- 2 Tablespoons Red Chili Powder
- 1/2 Teaspoon Turmeric Powder
- 1 1/2 Teaspoon Salt
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Garam Masala
- 1 Onion
- 3 Green Chilies
- 1 Teaspoon Ginger Garlic Powder
- 1/2 Lemon
- 1 Teaspoon Shah Jeera
- 2 Sticks Cinnamon
- Coriander for Garnish
Heat 2 tablespoons of oil in a pan, add chopped onions and fry until onions are light golden brown.
Add 2 chopped green chilies, add 1 tablespoon ginger garlic paste, 1/2 teaspoon turmeric powder.
Add 500 grams mutton keema, 2 tablespoons red chili powder, 1 1/2 teaspoon salt, and mix well.
Close the lid and cook for 10 minutes.
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.
Take 10 small capsicums and make a small hole. Stuff the capsicum with the cooked mutton keema.
Heat 1 tablespoon of oil and add 1 teaspoon shah Jeera, 3 cinnamon sticks, and add 1 teaspoon ginger garlic paste.
Add the stuffed capsicum to the oil and close the lid—Cook for 5 minutes.
Add remaining mutton keema, close the lid and cook until capsicum is soft.
Once the capsicum is soft, turn off the stove and enjoy with rice or roti.