Spicy lamb and sultana stuffed onions

    1 hour 30 min

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

    2 people made this

    Serves: 4 

    • 8 large Spanish onions, about 2kg in total
    • 4 tbsp sultanas
    • 4 tbsp bulghur wheat
    • 3 garlic cloves
    • 1 tbsp olive oil
    • 400g lean minced lamb
    • 2 tsp ground cumin
    • ½ tsp ground cinnamon
    • 1 tsp ground coriander
    • ¼ tsp cayenne pepper

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Preheat the oven to 190°C/gas 5. Carefully peel the onions and trim off the hairy root end so that the onions stand upright. Bring a large pan of water to the boil, add the onions, bring the water back to the boil and cook for 10 minutes. Drain well, reserving 300ml of the water, then leave the onions to cool.
    2. Put the sultanas and bulghur wheat into a heatproof bowl. Pour over the hot, reserved onion water, so the wheat is well covered. Leave to soak for 20 minutes until the water has been absorbed. Drain if necessary.
    3. Meanwhile, slice off the top 1cm of each onion. Scoop out the centre of each onion with a grapefruit spoon or pointed teaspoon. Finely chop the onion lids, centres and the garlic. (This can be done in a food processor.)
    4. Heat the oil in a non-stick frying pan over a medium heat. Add the minced lamb and fry for about 5 minutes, stirring frequently with a wooden spoon, until the meat is lightly coloured.
    5. Push the cooked meat to one side of the pan, then lower the heat and add the cumin, cinnamon, coriander and cayenne to the pan. Stir-fry for 20 seconds, then add the chopped onion mixture and stir-fry for 1 minute. Stir in the meat mixture and cook over a medium heat for 10 minutes, stirring occasionally. Stir in the soaked bulghur mixture and season to taste.
    6. Sit the onions in a large, lightly greased roasting tin 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.


    Use the beef mixture to fill courgettes. Cut 4 large courgettes, about 200g each, in half lengthways. Scoop out the centres with a teaspoon. Fill with the beef mixture. Arrange the courgettes in a baking dish, sprinkle with the cheese, then cover with foil and bake for 40 minutes. Remove the foil for the last 10 minutes to brown the cheese.

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