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Stuffed Tomatoes or Capsicums (Peppers) with Kheem
Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

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Kheema is a curry made with lamb, chicken or beef. Capsicum is a bell pepper. Recipe calls for green capsicums, but red and/or green may be used. Note other substitutions below as well. For more information, visit www.jewsofindia.org

Serves: 5

Prep Time:
Cook Time:
Total Time:

Indian Meat Entree
Purim

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Ingredients

5 large tomatoes with thick skin or 5 lightweight green capsicums (peppers)
500 grams ground chicken or lamb or beef
2 large onions
2 garlic cloves
1 ½ inch piece ginger
3 long green or red chilies
1 teaspoon cumin powder
2 eggs
1 teaspoon turmeric powder
1 teaspoon allspice powder
1 cup green peas or tender corn kernels
1 teaspoon salt
2 tablespoons cooking oil
1 cup chopped coriander

Directions

  1. Wash ground chicken/lamb/beef in a big sieve under cold tap water. Leave aside till water is drained.
  2. Finely mince the onions. Grind ginger, garlic and chilies to a paste. Add oil to a nonstick pot over medium heat. Once oil is warm, add onions and fry until golden brown.
  3. Add the ginger, garlic and chili paste and fry for about 2 minutes. Add ground chicken/lamb/beef and fry over medium-high heat until it gets brown, stirring often. Add the powdered spices and salt. Stir until the mixture is well mixed and releases a strong aroma.
  4. Add green peas or corn and tomato pulp scooped from the tomato halves and mix well. Add little water if needed. Cover the pot and let the kheema cook on medium heat.
  5. Lastly, add the coriander when the kheema is dry and remove from heat. Leave the mixture to cool with the lid open. Our stuffing is now ready to use as required.
  6. For tomatoes: Wash the tomatoes and cut them into halves breadth wise. Scoop out the pulp and leave upside down for 10-15 minutes. Use these tomato cups to fill with kheema stuffing.
  7. For green capsicums: Wash the capsicums and cut into halves breadth wise. Remove the seeds and discard them. Cook the halves in the microwave for 30 seconds or steam until the skin softens.
  8. Fill the tomato or capsicum halves with kheema and top with bread crumbs. When all the tomato or capsicum halves are ready, beat the eggs. Spread a little egg with a tablespoon on top of each tomato/capsicum.
  9. In a non stick skillet, add a little cooking oil. Fry each tomato or capsicum half lightly. Egg will seal the stuffing and keep it from falling.
  10. Arrange the tomato or capsicum halves in a Pyrex dish or an aluminum tray. I like to alternate red and green capsicums or a circle of tomatoes surrounded by green capsicums. Place in a preheated oven at 350 degrees Fahrenheit for 20 minutes. Remove and serve in an open dish.

Reader Comments


Essie says...
Rating is 5

Ej, hvor ser de lækre ud ;-) Der ville jeg kunne få syet mange søde ting til min lille Ella.. Jeg er med på 2 lodder til mig. Kh Louise (Lmhnse@ueldoani.dk)
May 16, 2016 (report abuse)


 

 

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