Stuffed Pepper Curry - cooking recipe

Ingredients

1 tsp oil
10.5 oz ground beef
1 None large potato, peeled, diced
1 None medium onion, finely chopped
1 None green chili, chopped
1 cup chopped fresh cilantro, plus extra leaves to serve
1 tsp garam masala
4 None medium green peppers, tops and seeds removed
None None pappadums, to serve
None None chutney, to serve
-1 None Curry Sauce
2 tbsp canola oil
2 cloves garlic, minced
2 tsp finely grated ginger
1 tsp ground turmeric
1 2/3 cups chicken or vegetable stock

Preparation

Heat oil in a large frying pan over high heat. Cook ground beef and potato for 5 mins, stirring. Remove pan from heat and mix in onion, chili, cilantro and garam masala, breaking up potatoes as you stir. Season to taste.
Fill peppers with meat mixture.
Meanwhile, to make the curry sauce, heat oil in a large Dutch oven over medium heat. Cook onion, garlic and ginger for 3 mins, until golden. Add turmeric and cook for 1 min, stirring. Add stock and season to taste. Bring to a boil and add peppers. Cover and cook over low heat for 15 mins, or until soft, turning halfway. Uncover and cook for 5 mins.
Remove peppers from curry and halve lengthwise. Spoon curry sauce onto serving plates and top with pepper halves and fresh cilantro leaves. Serve with pappadums and chutney.