Lamb Keema Stuffed Bell Peppers Recipe

About this recipe

Lamb Keema Stuffed Bell Peppers are a delightful combination of tender lamb mince and vibrant bell peppers, spiced with bold Indian flavors. This dish is not only visually appealing but also packed with nutrition, offering 48 grams of protein and a balanced mix of carbs and fats. The keema is cooked with fragrant spices, onions, tomatoes, and fresh herbs, then lovingly stuffed into hollow bell peppers that are slow-cooked to perfection. The result is a meal that's juicy, flavorful, and satisfying. This recipe is ideal for lunch, whether paired with steamed rice or enjoyed on its own. Easy to prepare and batchable, it's perfect for busy professionals looking for a high-protein meal that supports a healthy lifestyle.

Ingredients

• 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
• 1 Piece Yellow Bell Pepper (Haladi Dappa Menasinakaayi)
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• - Coriander Powder

Instructions

1. 1. Preheat a large skillet over medium heat and add oil to warm it up.
2. 2. Finely chop the onion, tomato, garlic, ginger, and green chilies.
3. 3. Sauté the onion, garlic, and ginger in the skillet until golden and fragrant.
4. 4. Add in the minced lamb and cook, stirring to break up clumps, until lightly browned.
5. 5. Mix in the tomato, green chilies, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
6. 6. Cook the mixture until the tomato softens and the spices are well blended, approximately 10 minutes.
7. 7. Wash the bell peppers, cut off the tops, and remove seeds and membranes to create hollow shells.
8. 8. Stuff the prepared lamb keema mixture generously into each bell pepper shell.
9. 9. Place the stuffed bell peppers in the skillet and cover with a lid.
10. 10. Cook on low heat for 15-20 minutes, turning occasionally to ensure even cooking.
11. 11. Garnish the cooked stuffed peppers with freshly chopped cilantro before serving.
12. 12. Serve hot with steamed rice or enjoy as a standalone meal.