Moroccan spiced stuffed peppers and sesame potatoes
As a family we enjoy stuffed peppers and, trying something a little different, I experimented with the flavours of Morocco. Once the peppers were good we needed something to accompany them so I created the sesame potatoes. The family say it's a winner!
Ingredients
Method
Ingredients
- 4 red bell peppers (capsicums), tops removed, cored and seeded
- 250 g ground lamb
- 1 medium onion finely chopped
- 3 cloves garlic, finely chopped
- 2 Tbsp lemon juice
- ¼ cup finely chopped mint
- 1 tsp finely chopped fresh ginger
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp of salt
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 cup cooked long grain white rice
- 2 cups chicken stock, divided
- Sesame oil for frying meat mixture.
- Moroccan Oven Roasted Sesame Potatoes
- 1 kilo potatoes scrubbed
- 1 Tbsp harissa (hot chili sauce)
- 2 Tbsp olive oil
- 1½ Tbsp coarse sea salt
- 1 Tbsp sesame seeds
- ¼ - ½ lemon
Method
- In a large saucepan, cover peppers with boiling salted water.
- Cover and simmer on low 5 minutes.
- Drain peppers upside down on paper towels.
- In a large pan over medium heat, brown lamb, onion, garlic and ginger, breaking up lamb as it cooks.
- Remove from heat.
- Stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the stock.
- Stuff peppers with mixture.
- Stand stuffed peppers in remaining stock in a large saucepan.
- Bring to boil.
- Reduce heat to low.
- Cover; simmer 20 - 25 minutes until peppers are tender.
- Moroccan Oven Roasted Sesame Potatoes
- Preheat oven to 200 C
- Peel the potatoes if you want but if well scrubbed they are good with the skin left on.
- Cut the potatoes into 2½ cm chunks and place into a bowl; add harissa (chili sauce) and toss until the chunks are evenly coated.
- Add the olive oil and toss again.
- Sprinkle the chunks with salt and sesame seeds and toss one more time.
- Place the seasoned potato chunks in a baking pan in a single layer.
- Bake for 25 minutes and then turn once and cook until golden and tender - about another 15 minutes.
- Squeeze the lemon over the potatoes before serving.
- Serve at once.