Onion Stuffed with Lamb

Main Dishes | Turkish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Onion Stuffed with Lamb

Ingredients

Onion - 8 pieces
Light Raisins, Seedless - 4 tablespoons
Bulgur - 4 tablespoons
Garlic - 3 cloves
Olive Oil - 1 tablespoon
Rack of Lamb - 14.1 oz
Ground Cumin - 2 teaspoons
Ground Cinnamon - ½ teaspoon
Ground coriander - 1 teaspoon
Red Long Chili Peppers - ¼ teaspoon

Step by Step guide

Step 1

Preheat the oven to 374°F (thermostat - 5). Thoroughly clean the onions and trim the root end so that the onion bulb stands firmly on the table. Boil a large pot of water, add the onions, bring back to a boil, and cook for 10 minutes. Drain the water, reserving 300 ml for later, and let the onions cool.

Step 2

Place the raisins and bulgur in an ovenproof bowl. Pour hot water from the onions over them. Let sit for 20 minutes until all the water is absorbed. If necessary, drain any excess water.

Step 3

Cut off the top of each onion about 1 cm thick. Remove the flesh from the center of the onions using a teaspoon. Finely chop the cut tops, flesh, and garlic (this can be done in a food processor).

Step 4

Heat the oil in a non-stick skillet over medium heat. Add the ground lamb and sauté for 5 minutes, stirring frequently with a wooden spoon until the meat is lightly browned.

Step 5

Push the meat to one side of the skillet, reduce the heat, and add the cumin, cinnamon, coriander, and cayenne pepper. Sauté, stirring constantly, for 20 seconds, then add the onion mixture and sauté for another minute. Mix with the meat and cook over medium heat for 10 minutes, stirring occasionally. Add the soaked mixture of raisins and bulgur, mix, and season with salt to taste.

Step 6

Arrange the onions in a large, lightly greased baking dish and fill them with the prepared stuffing. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes. Serve immediately.