Stuffed Pepper Curry

Name: Stuffed Pepper Curry
Ingredients: 1 tsp oil; 10.5 oz ground beef; 1 None large potato, peeled, diced; 1 None medium onion, finely chopped; 1 None green chili, chopped; 1 cup chopped fresh cilantro, plus extra leaves to serve; 1 tsp garam masala; 4 None medium green peppers, tops and seeds removed; None None pappadums, to serve; None None chutney, to serve; -1 None Curry Sauce; 2 tbsp canola oil; 2 cloves garlic, minced; 2 tsp finely grated ginger; 1 tsp ground turmeric; 1 2/3 cups chicken or vegetable stock

16 ingredients

4 steps

Ingredients

1 tsp oil
10.5 oz ground beef
1 None large potato, peeled, diced
1 None medium onion, finely chopped
1 None green chili, chopped
1 cup chopped fresh cilantro, plus extra leaves to serve
1 tsp garam masala
4 None medium green peppers, tops and seeds removed
None None pappadums, to serve
None None chutney, to serve
-1 None Curry Sauce
2 tbsp canola oil
2 cloves garlic, minced
2 tsp finely grated ginger
1 tsp ground turmeric
1 2/3 cups chicken or vegetable stock

Directions

1

Heat oil in a large frying pan over high heat. Cook ground beef and potato for 5 mins, stirring. Remove pan from heat and mix in onion, chili, cilantro and garam masala, breaking up potatoes as you stir. Season to taste.
2

Fill peppers with meat mixture.
3

Meanwhile, to make the curry sauce, heat oil in a large Dutch oven over medium heat. Cook onion, garlic and ginger for 3 mins, until golden. Add turmeric and cook for 1 min, stirring. Add stock and season to taste. Bring to a boil and add peppers. Cover and cook over low heat for 15 mins, or until soft, turning halfway. Uncover and cook for 5 mins.
4

Remove peppers from curry and halve lengthwise. Spoon curry sauce onto serving plates and top with pepper halves and fresh cilantro leaves. Serve with pappadums and chutney.