Goat Stuffed Chillies

    45 minutes

    This recipe hails from Rajasthan, India, where goat meat is even more common than chicken. You could also use green capsicums instead of chillies.

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    Serves: 4 

    • 500g goat mince
    • 1 teaspoon red chilli powder
    • 1 teaspoon garam masala
    • 1/4 teaspoon black onion seeds
    • 1/4 teaspoon fennel seeds
    • salt, to taste
    • 4-6 large green chillies, sliced lengthwise and seeds removed
    • 4 tablespoons oil
    • 1/2 teaspoon cumin seeds
    • 1 small onion, finely diced
    • 1/2 cup water

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a bowl, combine goat mince, chilli powder, garam masala, onion seeds, fennel seeds and salt to taste. Heat a frypan and dry-cook the goat until it is dry and well done.
    2. Use the goat mince to stuff the chilli halves.
    3. Heat the oil in a deep frypan and add the cumin seeds. When they start to crackle, add the onion. Cook until onion is transparent.
    4. Add the stuffed chillies and the water to the frypan. Simmer on medium heat until chillies are well done.

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