500gms minced lamb
2 tsp paprika
1 tsp chilli flakes
1 1/2 tsp cumin powder
1 1/2 tsp cinnamon powder
3 tomatoes chopped
2 tbsp tomato paste
2 small onions chopped
30g cashew nuts toasted and roughly ground
3 large garlic cloves finely chopped or grated
1 tsp salt
1 tsp black pepper powder
3 large red capsicum
1 1/2 tbsp white vinegar
4 tbsp olive oil
In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onions, cashew nuts, parsley, sugar, garlic, salt and pepper powder.
Carefully cut the top off each capsicum and scoop out the seeds.
Fill the peppers with the lamb mixture and put the top of the pepper back on.
Pack the stuffed peppers into a flameproof casserole and pour over the vinegar and olive oil.
Cover with a tight-fitting lid or foil and cook over medium to low heat for about 20 minutes.
Preheat the oven to 200 degrees Celsius.
Bake the peppers, uncovered, for 15–20 minutes until golden-brown.
Serve with finely chopped coriander leaves as garnish.