Recipe#12124

Title: Lamb Stuffed Onions

rec.food.recipes archive

8             onions
 1/2 lb        ground lamb
 1/4 tsp       each cinnamon, ground cumin,
               salt & pepper
 pinch         allspice
 2 cups        packed chopped fresh spinach
 1 cup         coarse fresh bread crumbs
 2 tbsp        currants
 1             egg
 1 tbsp        lemon juice
 1 cup         tomato juice
  Peel onions; cut slice off top and root end. Cut inverted
  cone shape into top of onion; remove. Using a melon
  baller or teaspoon, holow out onion to make 1/2-inch
  thick shell; chop removed onion to make 1-1/2 cups.
  Blanch shells in boiling water for 5 min. Remove with
  slotted spoon; drain upside down on rack. In nonstick
  skillet, brown lamb over medium heat for 3 minutes,
  breaking up; pour off fat. Add chopped onoin, cinnamon,
  cumin, salt, pepper and allspice; cook, stirring, for 5
  minutes or until onion is tender. Add spinach; cook for 1
  minute. Remove from heat; stir in all but 1/4 cup of the
  bread crumbs, currants, egg and lemon juice. Spoon
  evenly into shells in baking dish. Pour in tomato juice.
  Sprinkle tops with remainig bread crumbs. Bake in 375
  oven for 40 min, basting occasionally, or until tender.
  
 Makes 4 servings.