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Lamb-Stuffed Chilies With Tomato Puree

Created by dienia b on April 11, 2015

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.