Keema-Stuffed Capsicums

250 grams kheema
6 medium-sized capsicums 1 medium-sized onion
4 flakes garlic
112' piece ginger
4 tblsps ghee
a little milk
1 tblsp garam masala
1 tsp each of powdered cumin and coriander seeds
salt and chilli powder to taste
2 medium-sized tomatoes (blanched and sliced)
2 green chillies (minced)
25 grams each of almonds, 'pistachios and raisins (sliced and fried)
2 tblsps each of powdered cashew nuts and peanuts
handful coriander leaves 6 mint leaves (sliced)
a few drops saffron essence a little flour
2 eggs (beaten) bread-crumbs
oil or ghee for frying

METHOD:

Remove the stems and seeds of the capsicums, leaving an opening large enough to stuff.
Place the capsicums in a pan, and cover with water.
Bring to a boil, then drain the water immediately.
Cool and stuff the capsicums well with the keema.
Sprinkle flour over the tops of the capsicums, at the open ends.
Dip each capsicum into beaten egg, so that it is completely moistened.
Now dip into bread-crumbs.
Then again into the eggs, and once again in to the crumbs, and deep fry till golden-brown.
Drain and serve hot. Grind the onion, garlic and ginger to a paste.
Heat 4 tblsps of ghee and fry the onion paste, sprinkling a little milk now and then till it turns golden.
Add all the spices; tomatoes and chillies and cook till dry.
Now add the keema and continue cooking till dry and crumbly.
Cover with hot water and cook till tender and completely dry.
Mix in the sliced raisins, nuts, coriander and mint leaves and remove from fire.
Add the essence and mix well.