Lamb-Stuffed Chilies With Tomato Puree

Step 1: Roast the chilies, turning often, on a stove-top grill until charred on all sides, about 15 minutes; cover and let steam, then peel. Cut off stem; slice chilies lengthwise, Remove seeds.

Step 2: Heat the oil in a large skillet over medium heat.

Step 3: Cook onions, stirring, until translucent, about 4 minutes.

Step 4: Add the ground lamb; cook, stirring, until browned, about 15 minutes.

Step 5: Drain off the excess fat.

Step 6: Add tomatoes, garlic, bay leaf, rice , tarragon, salt, thyme and pepper. Reduce heat to simmer; simmer 15 minutes. Cool. take out bay leaf.

Step 7: Meanwhile, for the tomato sauce, heat oil in a saucepan over medium-low heat.

Step 8: Cook garlic, stirring, 1 minute.

Step 9: Add the tomatoes; cook, stirring often, until the liquid evaporates and the sauce is reduced, 15 minutes.

Step 10: Pour sauce through fine sieve. Keep warm.

Step 11: Heat oven to 350 degrees.

Step 12: Spread chilies open on a work surface. Top each with lamb mixture. Close chilies around lamb.

Step 13: Place the stuffed chilies open-side down on an oiled baking pan. Bake until hot, about 10 minutes.

Step 14: Serve with the tomato puree.

Step 15: Garnish with sour cream.