Kheema Bharwa Mirch is what I decided to cook last night after a shopping filled weekend (more food items and storage... that's my fav shopping). Now, this recipe is something that I have been wanting to make since a long time. Had a few ideas that I implemented yesterday.
7. Fill the chilli up with the mixture we made earlier. The slit should be made such that the chilli cavity is tight enough not to spill the mixture. If it's loose, then you can tie the chilli with a clean thread.
Ingredients -
(Serves 2-3 people at least)
- Minced lamb - 250 gms
- Big sweet chilli - 125 gms (or 5-6 in number)
- Onions - 2 medium
- Tomato - 2 medium
- Peanuts - 1/4 cup
- Ginger-garlic paste - 2 tsp
- Cumin powder - 1/2 tsp
- Cumin seeds - 1 tsp
- Red chilli powder - 1-1/2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1 tsp (or more)
- Salt as per taste
- Oil - 2tsp, 3 tsp and 1 TabSp
Method -
1. Finely chop onion and tomatoes. Very fine!
2. Roast the peanuts in a pan and peel off the skin by rubbing them between your palms, a few nuts at a time (make sure they are not too hot when you are doing this). It's not necessary to peel them, just remember that the taste and colour of the dish changes a bit depending on whether you do this or not.Grind them into a coarse powder.
3. In a smaller wok, take 2 tsp of oil and put about 1/3rd of the chopped onion. When they are almost golden brown, put 1 tsp of ginger garlic paste and then mix in 1/4th of the minced lamb. Put half a tsp of red chilli powder and cumin powder. Put the ground peanuts and a pinch of salt. Mix well and cook for 3 minutes.
4. Meanwhile, take 5-6 big green chillies. They are not spicy; they are also called sweet chillies. I used only three coz mine were a little too big!
5. Make a slit along the length of the chilli using a sharp knife.
6. De-seed the chillies
7. Fill the chilli up with the mixture we made earlier. The slit should be made such that the chilli cavity is tight enough not to spill the mixture. If it's loose, then you can tie the chilli with a clean thread.
8. In another pan, heat 3 tsp of oil and put the cumin seeds in. Put the remaining onions and mix well till golden brown.
9. Put the remaining minced lamb and mix well.
10. Put the remainder of the ginger garlic paste, red chilli powder, turmeric powder and Garam masala.Mix in the tomatoes and put salt as per taste. Let it cook for 3 minutes.
11. In the earlier wok, put 1 tablespoon of oil and shallow fry the stuffed chillies till the skin becomes a little white in colour.
12. Put the chillies in the other pan and "submerge" them in the mix as much as possible.
13. Put 1-1/2 cups of water and cover the pan. Cook on low flame for 30 minutes or until the meat is nicely cooked. Serve with chapati/roti or plain/jeera rice. Also, an accompaniment of Raita is nice as this kills the heat of the dish a bit.
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I will be trying out different fillings in future and upload the recipe. And needless to say, this dish tasted amazing! A successful experiment!
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