BALTI LAMB WITH STUFFED VEGETABLES

Preparation Method :

• Prepare the vegetables: Slit the aubergines lengthways up to the stalks; keep the stalks intact.
• Cut the tops off the peppers and remove the seeds.
• Make the stuffing: Heat the oil in a medium pan. Add the onions and fry for about 3-5 minutes.
• Lower the heat and add the chilli powder, turmeric, ground coriander, ground cumin, ginger, garlic and salt, and stir-fry for about 1-2 minutes .
• Add the lamb to the pan and increase the heat.
• Stir-fry until the lamb is cooked, scrape the bottom of the pan using a wooden spoon .
• Add the green chillies and fresh coriander towards the end. Remove from the heat, cover and set to one side.
• Make the sauteed onions: Heat the oil in a karahi, wok or deep pan and add the mixed onion, mustard, fenugreek and white cumin seeds.
• Stir in the dried red chillies, and fry for about 1 minute. Add the onions and fry until soft.
• Add the salt, chilli powder, tomatoes, green chillies and fresh coriander. Cook for a further 2 minutes . Remove from the heat and set to one side.
• Fill the vegetables quite loosely with the meat mixture.
• As you stuff the vegetables, on top of the sauteed onions in the karahi. Cover with foil, make sure that the foil doesn't touch the food, and cook over a low heat for at least 10 - 15 minutes.
• The dish is ready as soon as the aubergines and peppers are tender. Serve with a dish of plain boiled rice.