First of all grind the garlic and ginger in either a pestle and mortar or a grinder with the salt until it is smooth.
Step 2
In a separate bowl add the garlic and ginger paste and then mix in the onion, carrot, sultanas, apricots, the spices, tomatoes, herbs, celery, lamb and olive oil - mix well.
Step 3
Now place all the mixture into a pan and cover and cook for 20mins.
Step 4
Whilst the lamb mixture is cooking, cook the rice.
Step 5
Once the lamb mixture is cooked after 20mins, add the cooked rice and adjust the seasoning. Preheat the oven to 180 deg
Step 6
Slice the tops off of each pepper so that the tops can be used as lids and decore and remove seeds etc from the peppers and then spoon in the lamb stuffing mixture into each pepper and place the lid on top.
Step 7
Place the peppers in an ovenproof dish and bake for 25 minutes then serve
Print recipe