Stuffed onions
By Miriam Nice
Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf
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Prep:25 mins
Cook:1 hrs 15 mins
- Serves 6
- More effort
Nutrition per serving
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kcal 314
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fat 19g
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saturates 8g
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carbs 18g
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sugars 11g
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fibre 4g
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protein 15g
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salt 0.3g
Ingredients
- 4 very large onions
- 2 tbsp olive oil
- 2 tbsp pomegranate molasses
- 50g Greek yogurt
- 50g fresh breadcrumbs
- 400g lamb mince (20% fat)
- 1 egg, beaten
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ small pack mint, chopped
- ½ small pack flat-leaf parsley, chopped
Method
Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you’re discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.
When the onions are cool enough to handle, carefully peel and set aside their outer layers – you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.
Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.
Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.
