Lamb and Sultana Stuffed Onions

Stuffing vegetables is a great way of using them to make a healthy one-dish meal. This tasty stuffing, of spiced lean lamb and bulgur, has a distinct Middle Eastern flavour.

Lamb and Sultana Stuffed Onions
Lamb and Sultana Stuffed Onions
Servings Prep Time Cook Time
4servings (makes 8) 30minutes 1hour
Servings Prep Time
4servings (makes 8) 30minutes
Cook Time
1hour
Ingredients
Servings: servings (makes 8)
Units:
Ingredients
Servings: servings (makes 8)
Units:
Instructions
  1. Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add the onions, bring the water back to a boil and cook for 10 minutes. Drain well, reserving 11⁄4 cups of the water, then leave the onions to cool.
  2. Put the sultanas and bulgur into a heatproof bowl. Pour in the hot onion water and soak for 20 minutes until the water is absorbed. Drain if necessary.
  3. Meanwhile, slice off the top 1 cm of each onion. Scoop out the centre of each onion. Finely chop the onion lids, centres and the garlic.
  4. Heat the oil in a non-stick frying pan over a medium heat. Add the lamb and fry for 5 minutes, stirring frequently, until the meat is lightly coloured.
  5. Push the lamb to one side, reduce the heat and add the spices. Stir-fry for 20 seconds, then add the onion mixture and cook for 1 minute. Stir in the lamb and cook over a medium heat for 10 minutes. Stir in the bulgur mixture.
  6. Sit the onions in a large, lightly greased roasting pan and fill with the lamb mixture. Cover with foil and bake for 20 minutes, then uncover and bake for a further 10 minutes. Serve immediately.
Recipe Notes

Variation: Large beefsteak tomatoes can be filled with the same mixture. Slice a lid off each tomato (allow 2 per serving) and scoop out the seeds and core. The tomatoes do not need to be cooked in boiling water. Chop the cores and add to the lamb mixture with 1 finely chopped onion.

Per serving: 445 calories, 18 g fat (7 g saturated), 32 g protein, 36.5 g carbohydrates, 8 g fibre