Moroccan Lamb In Peppers
|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|
Preheat your oven to 325Â°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.
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.