Mughlai Mirch Ka Salan

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Mughlai Mirch in Deccani urdu is Capsicum or the royal chilli when translated in English . It has a sweet pungent taste and when mughlai mirch is cooked in combination with lamb meat, the taste is awesome. I have very fond memories of my Amma and aunts cooking this very tasty dish. I can recall the meat kheema being ground with spices on a sil ( Grinding stone) and then stuffing the ground meat in capsicums. The aroma of this curry brings nostalgic memories and leads me into my own kitchen to try this traditional dish.

Here’s the recipe

Ingredients for the Curry

Mughlai Mirch or Green Capsicums ( Small to medium sized) – 5 nos
Onions – 3 roughly chopped and ground
Tomatoes – 3-4 medium sized, ground
Coconut paste ( fresh) – 2.5 table spoons
ginger garlic paste – 2 tsp
garam masala powder – 1 tsp
Coriander powder – 2tsp
Red chilli powder – 2-3 tsp
turmeric powder – 2 tsp
1 small onion – Sliced
Sesame Oil or ghee - 6-7 table spoons

Kheema Stuffing for Capsicums:

Lamb Kheema – 300g
Phutana – 2.5 table spoons
Garam masala powder -1/2 tsp
Red chilli powder 1 & 1/2 tsp
Salt to taste
Lemon juice – 2 -3 tsp
coriander leaves – 1-2 spings
Ginger garlic paste ( fresh) - 1 tsp

Method
Prepare the Capsicum by cutting a hole through the stalks so that the kheema can be stuffed into it
Wash and drain the meat.( Ensure to remove the water other wise the stuffing will be too watery)
In a food processor or a mixer, combine Kheema with all the ingredients listed under keema stuffing to get a firm mixture
Stuff the kheema into the capsicums and set aside

Curry:

1.Heat oil in a thich bottomed pan and fry the sliced onions
2.Add ginger garlic paste and fry until a whitish lump is formed
3.Add onion paste, cover the pan and cook until the paste turns slightly brown .
4.Add tomatoes and all other spices except garam masala and cook on a slow fire until oil leaves the sides of the pan
5.Add coconut paste and cook for 2-3 mins
6.Add salt and water and mix well to get a medium thick gravy.
7.When the curry starts boiling, slowly lower the stuffed capsicums.
8.Cover the pan and cook covered on a low flame for 10-15 mins
9.The curry is considered done when a thin layer of oil floats on top and the capsicums turns soft.
10.Add the garam masala and close the pan
11.Serve with steamed or ghee rice with onion raitha or with layered parathas


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