John Myers
Contents
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Ingredients
- 4 Red Pointed peppers
- 400 g Minced lamb
- 1 Egg
- 2 slices Whole grain toast
- 2 Spring onions
- 1 Jalapeno
- 2 Garlic cloves
- Ras El Hanout - Moroccan spice mix
- Salt
- Pepper
- Baker's Twine
Instructions
- Finely crumble the toast in a bowl, add the minced lamb, also the egg and season with salt and pepper. Cut the spring onions into fine rings and add to the mince. Core the jalapeno and cut into fine cubes and also add to the mince. Grate the garlic cloves with a fine and sharp grater.
- Now add the Ras-el-Hanout as you like and knead everything really well. Season again if necessary.
- Now cut into the washed pointed peppers lengthways on one side, carefully bend them apart and remove the seeds as far as possible. Now stuff the minced mixture into the peppers, teaspoon by spoon, trying to avoid cavities. Tie something with the Bakers Twine, e.g. like a roulade.
- Now place the pointed peppers on the grill and grill them all around so that the minced meat is well done. The skin should already be black, so it can be loosened really well later.
