These are a tasty Middle Eastern dish of delicious lamb and goat cheese wrapped in onion skins and baked.
Being an Afghani dish it makes use of fresh chopped coriander and lots of Garam Masala to season the lamb, and it's further infused with the onion.
Lamb Stuffed Onions
2-3 large white or yellow onions
2lbs ground lamb
1-1/2c cooked basmati rice
8oz crumbled goat cheese (Feta optional)
1c bell pepper, diced
1/2c raisins or 1c diced prunes.
1c chopped fresh coriander
2T minced garlic
2T garam masala seasoning
1t Salt
Black pepper
Olive oil
Cook 3/4c of Basmati rice, set the 2-1/4c cooked rice aside.
You can make more if you like, and serve the onions over rice.
Peel the onions, trim each end and make a cut halfway thru one side.
Place in large/deep pot of boiling water until they start to soften, transfer to a dish until cool enough to handle and carefully peel the layers apart intact.
I used two very large white onions and got twelve skins of varying size, worked out almost perfect for the amount of filling this recipe makes.
Add 3T of olive oil to a frying pan and brown the lamb over high heat.
Add the rice, raisins, bell pepper, garlic, Garam masala and salt.
Mix well, lower heat to medium and cook for five minutes more.
Allow lamb mix to cool a bit and then mix in the goat cheese and chopped coriander.
Preheat the oven to 350°.
Coat the bottom of a casserole dish with a thin layer of olive oil.
Fill each onion skin with the just enough of the lamb mix to allow for a little seam overlap.
Place seam side down in dish.
Cover dish tightly with a double layer of aluminum foil and bake for one hour.
Uncover, spoon drippings over top of onions and then season liberally with coarse ground black pepper.
Switch oven to high broil and finish uncovered till onions start to brown, being very careful not to burn them.
The Money Shots
Served with Garlic Green Beans and Roasted New Potatoes with Herbs
Being an Afghani dish it makes use of fresh chopped coriander and lots of Garam Masala to season the lamb, and it's further infused with the onion.
Lamb Stuffed Onions
2-3 large white or yellow onions
2lbs ground lamb
1-1/2c cooked basmati rice
8oz crumbled goat cheese (Feta optional)
1c bell pepper, diced
1/2c raisins or 1c diced prunes.
1c chopped fresh coriander
2T minced garlic
2T garam masala seasoning
1t Salt
Black pepper
Olive oil
Cook 3/4c of Basmati rice, set the 2-1/4c cooked rice aside.
You can make more if you like, and serve the onions over rice.
Peel the onions, trim each end and make a cut halfway thru one side.
Place in large/deep pot of boiling water until they start to soften, transfer to a dish until cool enough to handle and carefully peel the layers apart intact.
I used two very large white onions and got twelve skins of varying size, worked out almost perfect for the amount of filling this recipe makes.
Add 3T of olive oil to a frying pan and brown the lamb over high heat.
Add the rice, raisins, bell pepper, garlic, Garam masala and salt.
Mix well, lower heat to medium and cook for five minutes more.
Allow lamb mix to cool a bit and then mix in the goat cheese and chopped coriander.
Preheat the oven to 350°.
Coat the bottom of a casserole dish with a thin layer of olive oil.
Fill each onion skin with the just enough of the lamb mix to allow for a little seam overlap.
Place seam side down in dish.
Cover dish tightly with a double layer of aluminum foil and bake for one hour.
Uncover, spoon drippings over top of onions and then season liberally with coarse ground black pepper.
Switch oven to high broil and finish uncovered till onions start to brown, being very careful not to burn them.
The Money Shots
Served with Garlic Green Beans and Roasted New Potatoes with Herbs
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