Stuffed Jalapeños

Cook the rice and dal beans in a pot with enough water to cover the rice 3 Centimeters. Bring it to boil and then simmer down. Add salt and mixed spices. Stir occasionally. Cook until they are soft and sticky but not too soggy.

While the rice and dal are cooking, fine chop 2 onions and 2 garlic cloves. In a large pan heat some oil, add the onions and garlic and stir until the onions are translucent.

Add the ground beef and a generous amount of the mixed spices. Stir until brown. Add 2 tablespoons tomato paste and mix with the beef.

Fine chop the vegetables (parsley, coriander, watercress, spring onions) either by hand or using a chopper. Add it to the pan and stir. Don't forget salt.

Add the cooked rice and dal to the pan. Stir for a few minutes and your stuffing is ready.

Empty the jalapeños and fill them with the stuffing. Push the stuffing down to make sure that the jalapeño is filled. Set them aside.

Now to make the sauce, in the same large pan you used for the stuffing, heat some oil, fine chop the remaining onion and garlic and stir until the onions are golden. Add 2 tablespoons tomato paste and mix with the onions. Add mixed spices and salt. Stir for a few minutes and add 2 cups of water. Bring it to boil.

Put the stuffed jalapeños in the sauce and slow cook for at least 2 hours or until they're soft to your liking. Add water if required during this time.

Eat with family and friends and enjoy 💙