- Jalapeno pepper - 8
- Ground beef - 200 gm
- Chopped onion - 4 tablespoons
- Chopped garlic - 1 tablespoon
- Ginger paste - 1 teaspoon
- Garlic paste - 1 teaspoon
- Ground turmeric - ½ teaspoon
- Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
- Fried cumin powder - ½ teaspoon
- Tamarind - 6 tablespoons
- Salt - as needed
- Oil - 6 tablespoons
- Cover and boil the beef with garlic paste, ginger paste and salt in 2 cups of water over low heat.
- Dry the water completely.
- Heat the oil in a pan.
- Add panchforon and brown the onions.
- Now mix in the ground beef and fry slightly until brown.
- Once cool, mix with cumin powder and 3 tablespoons of tamarind, and keep aside.
- Clean and clean the peppers. Keep the stems intact.
- Split the peppers lengthwise in the middle and clean out the pulp with a knife.
- Stuff each pepper with the ground beef mix and keep aside.
- Heat the rest of the oil and brown the chopped garlic.
- Add the remaining tamarind.
- Drop the stuffed peppers gently into the pan. Keep over low heat and cover.
- If needed, add a little bit of water.
- Turn the peppers over after 2 to 3 minutes.
- Serve hot once done.
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