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Home Ground Lamb Recipes / Lamb Mince Recipes

Aromatic Iraqi Stuffed Onions With Lamb and Couscous

Iraqi Stuffed Onions With Lamb and Couscous
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Today, we are trying Iraqi stuffed onions. Individual layers of cooked onion are wrapped around a fragrant combination of spiced lamb, couscous, nuts and golden raisins and served with tomato sauce and thick yoghurt on the side. It is a slightly time-consuming recipe, but it serves approximately 8 to 10 people and makes for delicious leftovers.

If you don’t have more exotic ingredients such as sumac spice, substitute for nutmeg or allspice, or the pomegranate molasses, then use one tablespoon of date or regular molasses. It is also easy to omit the lamb in this stuffed onions recipe to make it vegetarian.

Iraqi Stuffed Onions With Lamb and Couscous

Aromatic Iraqi Stuffed Onions With Lamb and Couscous

Gretel ShawGretel Shaw
These stuffed onions are a must-try if you love Middle-Eastern cuisine. It's an easy dish you can try if you love onions as well.
5 from 1 vote
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Iraqi
Servings 4 people
Calories 773 kcal

Ingredients
 
 

  • white onion4 large white onion
  • Tasty minced meat isolated on white background1 pound ground lamb (minced lamb)
  • Spoon with tomato paste isolated on white background2 tablespoons tomato paste
  •  
    1 tablespoon harissa paste
  • Honeycombs with honey1 tablespoon honey
  •  
    ¼ cup golden raisins
  • almond¼ cup almonds - sliced
  •  
    ⅓ cup pistachio nuts - shelled
  • Pile of red paprika powder½ teaspoon paprika
  • Cumin in plate isolated1 teaspoon cumin
  • Heap of ground cinnamon and cassia cinnamon sticks½ teaspoons cinnamon
  • ginger½ teaspoon ginger - minced
  •  
    1 cup couscous
  •  
    2 tablespoons pomegranate molasses
  • big bunch of fresh green cilantro isolated2 teaspoons cilantro (coriander)
  • Cumin in plate isolated1 teaspoon cumin
  • allspice powder and wooden spoon½ teaspoons ground allspice (also called pimento or Jamaican Pepper)
  • bowl of fresh chicken broth1 cup chicken stock (chicken broth or chicken bouillon)
  • crushed tomatoes2 cups passata or crushed tomatoes (tomato puree with seeds removed)
  •  
    2 teaspoons sumac

Instructions
 

  • Peel the skin from the onions and cut off the top and bottoms. In a large saucepan, bring water to a boil and add the whole onions. Let it simmer on medium-low heat for 30 minutes. Drain the water and allow the onions to cool.
  • Brown the lamb in a pan over high heat. Lower the heat and add the tomato paste, harissa, honey and nuts. Stir over low heat for a couple of minutes, add the spices and turn off.
  • Combine the couscous with the pomegranate molasses and spices. Mix with the lamb mixture of keep separate for a vegetarian option.
  • Slice each onion halfway through the middle and peel off 5 to 6 layers large enough to fold over 2 tablespoons of stuffing. Roll the stuffed onions and place them side by side in a baking dish. Mix the tomato sauce and broth before pouring it over the onions.
  • Heat the oven to 350 degrees Fahrenheit and bake for 30 minutes. Sprinkle with salt, pepper and sumac. Serve with a small bowl of yoghurt on the side as a dipping option.

Nutrition

Calories: 773kcalCarbohydrates: 81gProtein: 33gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 84mgSodium: 572mgPotassium: 1268mgFiber: 10gSugar: 28gVitamin A: 492IUVitamin C: 26mgCalcium: 164mgIron: 6mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Iraqi
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