These easy keema stuffed romano peppers are a great way to serve homemade lamb keema curry. The peppers are beautifully sweet and are perfect with the spicy lamb mince filling.
Add a little oil to a frying pan and when it is hot, add the whole spices - cinnamon stick, cardamom pods and cloves.
After about a minute add the onion, ginger, garlic and chilli pepper.
Cook gently for about 4-5 minutes to soften and then add the minced lamb. Fry over a medium heat, breaking it up with a spoon so it browns on all sides.
Add the ground spices and stir into the lamb. Followed by the tomatoes and mint. Add about 100ml of water too. Simmer gently for about 15 minutes.
Cut the romano peppers in half lengthwise and remove the seeds.
Plate the peppers in a lightly oiled baking dish or tray. Fill each one with some of the lamb keema.
Put in the oven and cook for about 15 minutes.
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Notes
Nutritional information is approximate and a guideline only.