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Moroccan Lamb In Peppers

Budget.Gourmet's picture
Ingredients
  Bell peppers 2 Pound (4 Large Sized, 1/2 Pound Each, Red, Yellow, Or Green Variety)
  Ground lamb 1 Pound
  Chopped canned italian tomatoes 1⁄2 Cup (8 tbs), drained
  Dark raisins 1⁄2 Cup (8 tbs), soaked 20 minutes in warm water and drained
  Chopped pitted prunes 1⁄3 Cup (5.33 tbs)
  Slivered blanched almonds 1⁄4 Cup (4 tbs)
  Vegetable oil 1 1⁄2 Tablespoon
  Trimmed lamb stew meat 1⁄2 Pound, cut into 3/4 inch cubes, patted dry
  Onion 1 Small, peeled and finely chopped to make about 1/2 cup
  Garlic 2 Clove (10 gm), peeled and minced
  Orange juice 1⁄4 Cup (4 tbs)
  Finely chopped flat leaf parsley 2 Tablespoon
  Ground ginger 1 Teaspoon
  Ground cumin 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon (Or To Taste)
  Black pepper To Taste
  Egg 1 , beaten
  Vegetable oil 1⁄2 Tablespoon
Directions

Preheat your oven to 325°F.cut off the stem end of the peppers about 1/2 inch from the top and remove the seeds and white membranes.
If the peppers do not stand up straight, slice a very thin layer off the bottom as well.
Save the tops and set aside.
In a large bowl combine the ground lamb, tomatoes, raisins, prunes, and almonds.
Set aside.
In a large, heavy skillet, heat the vegetable oil.
When hot, add the lamb cubes and cook over medium high heat, stirring often, just long enough to brown lightly on all sides, about 2 to 3 minutes.
With a slotted spoon, transfer the cubes to a bowl with the ground lamb mixture.
Add the onions to the skillet and saute over medium heat just until the onions are wilted, about 1 1/2 to 2 minutes.
Stir in the garlic, cook for 30 seconds, then add the orange juice.
Bring the mixture to a boil.
Stir up any browned cooking bits and cook over medium-high heat until the liquid has almost evaporated.
Scrape the onions into the bowl with the meat mixture add the parsley, ginger, cumin, red pepper, salt and pepper, and beaten egg, and mix quickly until just blended.
Brush the peppers and tops with the remaining oil and place them in an 8 or 9 inch pie plate or round baking dish.
Divide the filling among the peppers, replace the tops and bake in the preheated oven until the peppers are tender when pierced with a fork and the meat juices run clear, about 1 hour to 1 hour 10 minutes.

Recipe Summary

Cuisine: 
African
Course: 
Main Dish
Method: 
Boiled
Interest: 
Gourmet

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