Stuffed bell peppers with lamb and spinach
400 g lamb meat (with a little fat)
200 g spinach
2 sprigs of spring onions
½ bunch flat leaf parsley
½ cup couscous (medium grain)
Oil and butter
Salt and pepper
1 dose of saffron
½ teaspoon dried garlic and celery
1 pinch of ground coriander
½ teaspoon fenugreek
4-5 yellow peppers
Rinse and mince the lamb meat. Peel and grate the carrot, chop all the greens (including the onion) very fine.
Heat a little oil in a saucepan. Stew the meat and the onions for 5 minutes, then add the carrots and greens. Season with all the spices on the list. When the herbs decrease in volume and the meat is almost cooked, remove the pan from the heat. Let a knob of butter melt in this preparation.
Sprinkle the couscous over the vegetables and cover with a glass of boiling water. Cover the pan and let stand for 10 minutes until the couscous swells. Finally, stir until all the ingredients are evenly distributed.
Cut lids in the bell peppers, keeping the lid. Remove the seeds and fill each gourd with meat and vegetables. Place the peppers in a deep baking dish and put their lids back on. Pour 1 cup of boiling water into the dish, season with a little salt and some spices (to obtain a kind of broth). Drizzle with oil.
Cook the peppers at 200°C for about 60 minutes (my oven is a bit slow and took 80 minutes to cook the dish). Drizzle the peppers with their broth halfway through cooking. Let rest for a while before serving.