How to make Capsicum Dolma -

Whole capsicums stuffed with herbed lamb mince.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Green capsicums (हरी शिमला मिर्च ), Mutton mince

Cuisine : Greek

Course : Snacks and Starters

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For more recipes related to Capsicum Dolma checkout Chilli Vegetable Skewers. You can also find more Snacks and Starters recipes like Tomato Pesto Brushchetta-SK Khazana Pav Bhaji Ghavan with Ghatla Onion Leeks Masala Rosti

Capsicum Dolma

Capsicum Dolma Recipe Card

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Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Capsicum Dolma Recipe

  • Green capsicums 8 medium

  • Mutton mince 8 tablespoons

  • Onions chopped 3 medium

  • Garlic chopped 15-20 cloves

  • Rice soaked in warm water for 15-20 minutes 8 tablespoons

  • Salt to taste

  • Dry mint leaves crushed 2 tablespoons

  • Whole dry red chillies crushed 1 teaspoon

  • Roasted dry red chillies crushed 1 teaspoon

  • Oil 6 tablespoons

  • Tomatoes seeded and chopped 4 medium

  • Fresh tomato puree 1 cup

  • Red chilli flakes 1 teaspoon

Method

Step 1

Slice off the tops of the capsicums and remove the seeds. In a bowl take onions, half the garlic, rice, mutton mince, salt, crushed dry mint leaves and mix.

Step 2

Add crushed dry red chillies, crushed roasted dry red chillies and mix well. Stuff the capsicums with this mixture and place them in a pan.

Step 3

Place the pan on medium heat. Add oil, remaining garlic, tomatoes, tomato puree, salt and red chilli flakes. Add two cups of water and bring it to a boil.

Step 4

Cover and cook on low heat for twenty five to thirty minutes so that the mutton and the rice get completely cooked.

Step 5

Serve hot. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.