Spicy Lamb Stuffed Onions is tasty dish which you can prepare earlier in the day if you wish and then reheat to serve. Dried Apricots are used in this recipe which gives a subtle sweetness to the dish.

Ingredients

Spicy Lamb Stuffed Onions

1 ½ cups chicken or vegetable stock
½ cup dried apricots, finely chopped
1 teaspoon finely grated lemon zest
6 onions (10 ounces each), unpeeled
4 tablespoons butter
½ pound minced lamb
½ teaspoon ground cinnamon
Salt and freshly ground pepper
3 tablespoons mint, finely chopped
3 tablespoons flat-leaf parsley, finely chopped
2 tablespoons coarse dry bread crumbs
¼ cup water

Method

Preheat the oven to 400°.

In a small saucepan, combine the chicken stock, dried apricots and lemon zest and bring to a boil. Simmer over moderate heat until the apricots plump up and the liquid has reduced to just a few tablespoons, this will take about 10 minutes.

Cut the top third off of each onion (keep these tops to form the lids) and remove the centres of the onions leaving just two layers of the onion to form the shell for the stuffing.

Coarsely chop onion you have taken from the centre.

Trim off the root ends evenly and stand the onions upright in a medium baking dish with the the onion tops beside them.

In a large frying pan, melt 3 tablespoons of the butter and add the chopped onions and cook over moderate heat, stirring occasionally, until they are very soft, about 12 minutes.

Add the lamb and cinnamon, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the lamb is cooked through and any liquid has evaporated, about 8 minutes.

Remove from the heat. Stir in the apricots and 2 tablespoons each of the chopped mint and parsley.

Let the mixture cool a little.

Spoon the lamb filling into the onion shells, packing it in tightly then sprinkle the bread crumbs on top and dot with the remaining 1 tablespoon of butter.

Add the water then cover the dish with foil and bake after 40 minutes uncover the dish and bake for a further 20 minutes.

Let the onions rest for 10 minutes and before serving  sprinkle with the remaining 1 tablespoon each of mint and parsley over the tops.

Partially cover with the onion tops, transfer to plates and serve.

 

Related Posts:

{October 19, 2011} {Tags: , , , , }