Green Pepper Stuffed With Lamb

• Large green pepper- 4
• Ground lamb- 2lbs.
• Large onion- 1 (finely chopped)
• Grated ginger- 1/2 inch piece
• Crushed garlic- 4 cloves (finely chopped)
• Green chili- 1 (finely chopped)
• Fresh mint leaves- 2 tablespoons
• Turmeric powder- 1/4 tsp
• Coriander powder- 1 tsp
• Garam masala powder- 1 tsp
• Whole black peppercorns- 1/4 tsp
• Cumin seeds- 1 tsp
• Cinnamon- 1 stick
• Bay leaves- 2
• Cloves- 2
• Green cardamom pods- 2
• Salt to taste
• Vegetable oil- 4 tablespoons
• Blanched almonds- 10

Slice the top from the green pepper and remove the seeds. Put the ground lamb, half of the onion, half of the ginger-garlic, green chili, mint leaves, almonds and salt in a large bowl and mix well. Preheat the oven to 400°F.

Heat the oil in a pan and fry the cinnamon, cloves, bay leaves, cardamoms and black pepper over medium heat for few seconds. Add the remaining onion, ginger-garlic, and stir fry for couple of minutes. Then add the cumin seeds, turmeric powder, coriander powder and garam masala powder and fry for a minute. Now add the lamb mixture and mix well. Cover and reduce the heat. Let it cook for 10 minutes. Stir occasionally. Remove from heat and let it cool. Remove the cinnamon, bay leaves, cardamoms, black peppercorns and cloves from the mixture. Stuff this lamb mixture into each green pepper and arrange them in a greased casserole dish. Reduce the oven temperature to 300°F and bake the stuffer green peppers for 10 minutes. Serve hot.