Stuffed Peppers with Minced Lamb

It starts with the mince of lamb

1. Place freshly ground lamb in a sieve so that the remaining meat juice can drain off. While doing this, they finely choke the rusks and put them in a bowl. The spices can be mixed with each other (this makes it easier to add them evenly).
2. Now place the minced lamb wide in the bowl with the rusks. Spread the spice mixture widely and mix well with both hands for the first time. Now add the mustard and eggs and the finely chopped chilli. added. Mix well with both hands again. Now place the hack in the freezer for 15 minutes so that it cools down really well.
3. During this time, the first thing you should do is prepare the peppers. Cut off the heads and take out the core. Brush the pods with the balsamic vinegar.
4. Now the remaining ingredients (tomatoes, onions, garlic cloves) are diced. Mix these ingredients together and then divide them into two servings. Take the mince out of the freezer and add half of the ingredients, mix well with both hands. Preheat the oven to 220 degrees air circulation.
5. Brush a large saucepan with olive oil. Stuff the peppers with the mince. Put the casserole in the oven and pre-cook the pods for 10 minutes.
6. During this time, mix the sour cream, harissa and tomato paste with the remaining amount (garlic, onion and tomato). Take the pods out of the casserole for a few seconds and spread this mixture on the bottom of the casserole. Then put the pods back in. Pour the vegetable stock over the pods. I like to add some chives – but don’t have to.
7. Now fry the pods on the top rack for 30 minutes. During this time, prepare the potatoes and lettuce.
8. Take the casserole out of the oven and distribute it on the plates. Now stir the resulting sauce well with the ladle and pour it over the pods. Add the potatoes and divide the lettuce into bowls. Have fun cooking and enjoy your meal.

Bon appetit and culinary greetings your Biggi ♥