Method
Place a dry frying pan over a medium flame, allow to heat for a moment, then lower the heat slightly and add the flaked almonds. Toast them briefly for two minutes or so, turning regularly, until they start to turn golden (and smell delicious). Tip the almonds on to a plate and leave them to cool. In a large mixing bowl, combine the minced lamb, tomatoes, onion, garlic, tomato purée, paprika, cumin, cinnamon and parsley. Season with salt and pepper, then crumble in the toasted almond flakes, stirring to ensure everything is well mixed. Next, cut the top off each pepper and set aside, then use a spoon to scoop out the seeds from each pepper. Stand the peppers upright side-by-side in a flameproof casserole dish (it needs to be a snug fit, or they’ll fall over during cooking), then fill them with the spiced lamb mixture. Put the tops back on the peppers and give them a good drizzle of oil. If your dish has a lid, put it on (you can use foil if no lid is available) then place the casserole over a low to medium heat and cook on the hob for 15-20 minutes. Preheat your oven to 200°C (Gas Mark 6). Take the lid off the casserole dish and put it in the hot oven for 20 minutes, or until the peppers are golden and cooked through. Serve hot with grains and salad.