•1 tbsp vegetable oil

•1 onion, finely chopped

•1 garlic clove, finely chopped

•1 chilli, finely chopped

•250g minced lamb

•½ tsp ground turmeric

•½ tsp ground cinnamon

•Salt and fresh ground black pepper

•3 tomatoes, skinned and diced

•100g cooked basmati rice

•4 tbsp tomato purée

•4 tbsp finely chopped coriander

•6 red and yellow peppers

For the raita:

•¼ medium cucumber

•150ml natural yogurt

•½ tsp cumin seeds

•1 tbsp fresh coriander, chopped

METHOD:

•Preheat the oven to 180°C. Heat the oil in a large frying pan. Fry the onion, garlic and chilli for 5 minutes until softened and fragrant. Add the meat, mixing well. Sprinkle over the turmeric and cinnamon and season with salt and freshly ground pepper. Mix well and fry until the meat is browned on all sides. Mix in the diced tomatoes and tomato puree. Cook for a further 2 to 3 minutes, then fold in the cooked rice and coriander.

•Slice the top off each of the peppers and reserve them for use as lids. De-seed each pepper. Stuff each pepper with the mince mixture. Top each pepper with a reserved pepper lid.

•Place the peppers in a baking tray. Pour round 300ml of hot water. Bake the peppers in the oven for 1 hour until tender, basting now and

then. Serve warm from the oven with the raita. For the raita, simply mix together the cucumber, cumin,

yogurt and coriander in a bowl.

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