Dilli Keema Bhari Mirch
Large green chilies stuffed with spiced minced mutton.
About this dish
Dilli Keema Bhari Mirch is a standout dish from the street food stalls near Jama Masjid and the private 'dastarkhwans' of Old Delhi families. Large, non-pungent green chilies are hollowed out and stuffed with a dry, intensely spiced mutton mince (keema) before being slow-cooked. It represents the Mughal love for stuffing vegetables ('Dolma' style) adapted with local Indian spices. It is both a side dish and a main, celebrated for the contrast between the tender chili skin and the savory meat filling.
Ingredients
The Chilies
- 8-10 Large Bhavnagri or thick green chilies (low heat)
- 1 tbsp Lemon juice
- 1/2 tsp Salt
The Keema Filling
- 250g Mutton mince (finely ground)
- 2 tbsp Oil
- 1 large Onion, finely chopped
- 1 tsp Ginger-garlic paste
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- 2 tbsp Chopped fresh coriander
Steaming and Frying
- 2 tbsp Oil
- 1/4 tsp Cumin seeds
- A pinch of Hing (Asafoetida)
- 2 tbsp Water
Method
- 1
Prep the Chilies
Wash and dry the chilies. Make a long vertical slit from the stem to the tip, keeping the stem intact. Carefully scrape out the seeds and white pith with a small spoon to remove all heat.
- 2
De-bitter the Chilies
Rub the inside of the chilies with a mix of salt and lemon juice. Let them sit for 15 minutes; this softens the skin slightly and ensures they aren't bitter after cooking.
- 3
Sauté Aromatics for Keema
Heat 2 tablespoons of oil in a pan. Add the onions and fry until they are translucent and light pink. Add the ginger-garlic paste and sauté for another minute until fragrant.
- 4
Brown the Mince
Add the mutton mince to the pan. Increase heat and stir-fry, breaking up any lumps with the back of your spoon, until the meat changes color from pink to brown and the water evaporates.
- 5
Spice the Filling
Add cumin, coriander, garam masala, turmeric, and salt. Cook the mince for 10-12 minutes on low heat until it is completely dry and the oil starts to separate. It must be dry or it will leak out of the chilies.
- 6
Finish the Stuffing
Stir in the fresh coriander and a squeeze of lemon. Let the keema cool down completely before attempting to stuff the chilies.
- 7
Stuff the Chilies
Carefully stuff each chili with the keema mixture using a small spoon. Press it in firmly but don't overfill to the point where the chili splits open.
- 8
The Tempering
In a wide, flat-bottomed pan, heat 2 tablespoons of oil. Add cumin seeds and hing. Once they crackle, lay the stuffed chilies in a single layer in the pan.
- 9
Slow Steam-Fry
Cover the pan with a lid and cook on very low heat for 5-7 minutes. Sprinkle 2 tablespoons of water into the pan (not on the chilies) to create steam, which helps cook the chili skin.
- 10
Char and Serve
Remove the lid and gently turn the chilies using tongs. Cook for another 5 minutes uncovered until the chili skin is blistered and tender, and the meat inside is heated through.
Notes & variations
- If you can't find Bhavnagri chilies, use large Anaheim peppers or Poblano peppers.
- You can substitute mutton with chicken mince, but reduce the cooking time for the filling by 5 minutes.
- Leftover filling can be used to make parathas or samosas.
- Make sure the keema is very finely minced (double-ground) so it stays inside the chili.
Serve with
Khamiri Roti or as an accompaniment to a simple Dal-Chawal meal.
Cook's note
Tying a piece of clean white thread around each stuffed chili before frying ensures the filling never falls out during turning.