Lamb mince stuffed peppers with yogurt and sumac

Lamb mince stuffed peppers with yogurt and sumac
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Merguez is a type of north African sausage made with spiced lamb or beef. They’re available from some butchers but can be hard to come by in the UK, so we’ve concocted our own cheat’s version using lamb mince and spices that’s perfect stuffed inside peppers for a quick midweek dinner.

Next time, try romano peppers stuffed with sticky pork.

Nutrition: per serving

Calories
668kcals
Fat
26.4g (10.6g saturated)
Protein
42.5g
Carbohydrates
62.3g (8.9g sugars)
Fibre
5.4g
Salt
1.1g
Calories
668kcals
Fat
26.4g (10.6g saturated)
Protein
42.5g
Carbohydrates
62.3g (8.9g sugars)
Fibre
5.4g
Salt
1.1g

Ingredients

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp black peppercorns
  • ¼ tsp fine salt
  • ½ tsp cayenne pepper
  • 600g lamb mince
  • 3 garlic cloves, minced
  • 2 tbsp harissa
  • 100g panko breadcrumbs
  • 4 small peppers (any colour)
  • 1 tbsp olive oil
  • 270ml chicken stock
  • 200g couscous
  • ½ bunch mint
  • ½ bunch coriander
  • 80g pomegranate seeds
  • 4 tbsp natural yogurt
  • Pinch sumac (optional)

Method

  1. Heat the oven to 180°C fan/gas 6. Toast the coriander, cumin and fennel seeds and peppercorns in a hot dry pan for a minute until fragrant, then transfer to a pestle and mortar and grind into a powder. Add to a bowl with the salt, cayenne, lamb mince, garlic, harissa and breadcrumbs, then mix well. Halve the peppers lengthways, remove the seeds and lightly oil the outsides, then stuff with the lamb mixture. Bake for 20 minutes.
  2. Meanwhile, bring the stock to the boil. Put the couscous in a heatproof bowl and pour over the stock. Cover and leave for 5 minutes.
  3. Reserve a handful of the herbs and pomegranate seeds to garnish, then stir the rest into the cooked couscous and season with salt and pepper. Serve the peppers on top of the couscous, drizzled with a little yogurt and sprinkled with the remaining pomegranate seeds and herbs and (if using) a pinch of sumac.

Recipe By

Pollyanna Coupland

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