Middle Eastern Peppers With Tomato-cream Gravy Cuc... |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
The idea for this started to surface about a month before I finally got to try it... good thing I did! This medley of flavors from the Middle East will send your taste buds singing! Each player in this flavor fusion builds upon the others, resulting in a multi-faceted taste sensation that Middle Eastern chefs are renowned for. Read more . The recipe will be equally good with ground beef, turkey, or chicken. While this dish may seem complicated and daunting on the surface, I will show you how to break it down to four simple parts that may be done separately, each part can be used as components in other dishes as well. I guarantee your guests will be blown away by this, and thoroughly impressed with your culinary abilities! So, take a walk with me through the steps. The four major components of this are: 1- the stuffed peppers; 2- the gravy; 3- the raita; and 4- the chutney. You can buy the chutney, or make your own, weeks ahead of time. The raita can be made up to a week ahead. The peppers can be made the day before, and the gravy can be made while the peppers are in the oven, making the day of the meal nearly effortless, and served in the time it takes to heat the peppers and serve the plates – less than about 60 minutes! So, come join me…here we go! Ingredients:
****peppers |
6 bell peppers – use red, yellow, and orange, not green. 1/2 inch trimmed off tops, cores and seeds discarded |
2 tbl oil |
1 large red onion, finely chopped |
1 tbl whole cumin seeds, toasted then ground |
1 tbl ground saigon cinnamon |
1 pound ground chuck, turkey, or chicken |
5 medium cloves garlic, finely chopped |
1 inch piece ginger grated or minced |
salt and pepper to taste |
2 1/2 cups cooked quinoa |
1/2 cup chopped cilantro |
****for the gravy |
1 tbl ghee (clarified butter) or olive oil |
1 large onion, finely chopped |
1 tbl garlic paste or 1 1/2 tbl finely minced garlic |
1 tbl ginger paste or 1 inch piece finely minced ginger |
1 tbl garam nasala*** garam masala |
2 tsp kashmiri chili powder (adjust according to your heat preference) |
1 – 28 oz can tomato sauce |
1/2 cup whipping cream |
1/2 cup chopped fresh cilantro, for garnish |
****raita |
cucumber cilabtro and tomato raita |
****peach chutney |
chutney.html >peach chutney |
Directions:
1. ****Peppers****
2. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.
3. Adjust oven rack to middle position and heat oven to 350 degrees ***if assembling these ahead of time, omit this step for now****
4. Meanwhile, heat a 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
5. Add cumin and cinnamon, and cook until aromatic.
6. Add ground meat and cook, breaking meat into small pieces with spoon, until no longer pink, about 4 minutes.
7. Stir in garlic and ginger, cook until fragrant, about 30 seconds. Season with salt and pepper to taste
8. Transfer mixture to bowl with quinoa and cilantro. Mix until well combined
9. Place peppers cut-side up in 9x13 inch baking dish. Using a soup spoon, divide filling evenly among peppers.
10. If preparing ahead of time, let cool, then cover and refrigerate.
11. **********The day of the meal**********
12. Take the peppers from the refrigerator and allow to come to room temperature
13. ****an hour before the meal****
14. Adjust oven rack to middle position and heat oven to 350 degrees
15. Cover the baking dish containing the peppers with foil, and place in the oven
16. While the peepers are in the oven, heat the ghee or olive oil in a medium saucepan over medium high heat until shimmering but not smoking
17. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes
18. Add the garlic and ginger, cook until fragrant, about 30 seconds.
19. Add the garam masala and chili powder, cook until fragrant
20. Stir in the tomato sauce, bring to a simmer, and turn the heat down to medium low, let simmer for another 5 minutes
21. Stir in the cream
22. Keep the gravy on medium low, stirring occasionally until the peppers are heated through, about 45 minutes
23. To serve, Cut each pepper into quarters, and spread open on the plate
24. Pour about a cup of the gravy over each pepper. Drizzle about 1/4 cup of the raita over the gravy, then about two tablespoons of chutney in the center. Garnish with cilantro.
25. Pit extra raita and chutney in bowl on the table
26. !!!!!!!!!!!!!!!Congratulations, and enjoy this fabulous meal!
|
|