Finely dice onions, sauté in hot oil on 2 or automatic heat 4 to 5 until translucent. Fry the minced meat until crumbly. Add raisins and chopped pistachios, season with salt. Squeeze garlic and add. Hollow out peppers, fill with minced meat, put lid on again. Boil clear soup, put peppers in, cook on 1 or automatic heat 4 to 5 with lid closed for 30 minutes.
Chop almonds, stir with yogurt. Season heartily with salt and cayenne. Fold in 50 ml clear soup. Spread sauce evenly on plates, place drained peppers on top, garnish with diced tomatoes, pistachio nuts and coriander herb.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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