Aromatic Iraqi Stuffed Onions With Lamb and Couscous
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.
Ingredients
4 large white onion
1 pound ground lamb (minced lamb)
2 tablespoons tomato paste- 1 tablespoon harissa paste
1 tablespoon honey- ¼ cup golden raisins
¼ cup almonds - sliced- ⅓ cup pistachio nuts - shelled
½ teaspoon paprika
1 teaspoon cumin
½ teaspoons cinnamon
½ teaspoon ginger - minced- 1 cup couscous
- 2 tablespoons pomegranate molasses
2 teaspoons cilantro (coriander)- 1 teaspoon cumin
½ teaspoons ground allspice (also called pimento or Jamaican Pepper)
1 cup chicken stock (chicken broth or chicken bouillon)
2 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
How did this recipe turn out for you?Rate this Recipe !
