Spiced Lamb stuffed Onions with Garlicky Yoghurt
If you’ve never stuffed an onion before, you’re in for a delicious surprise. These tender, sweet onions are gently boiled until soft, then filled with a spiced, herby mixture that’s either meaty or veggie. They’re tucked into a bath of rich tomato sauce, roasted until bubbling and caramelised. It’s the kind of dish that feels both rustic and special, perfect for a laid-back dinner with friends or a cozy night in.
Ingredients
- 3 Large White Onions
For the Filling
- 500g lamb mince
- 150g basmati rice, soaked for 30 mins
- 6 garlic cloves, bashed
- 3-5 green finger chilli, bashed
- 5cm ginger, bashed
- 1 large tomato, grated
- 1/2 onion, grated
- Small handful of coriander or parsley
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp chicken powder (optional)
For the tomato sauce:
- 1 tin tomatoes
- 3 tbsp tomato puree
- 250ml water
- 1 tsp salt
- 1 lemon juiced
For the garlicky yoghurt:
- 200g thick yoghurt
- 3 cloves garlic, grated
- 1/2 tsp salt
For the herby oil:
- 2 tbsp coriander
- 2 tbsp olive oil
Step 1
Cut a slit lengthwise down each onion, just to the center (not all the way through). Boil the onions whole for about 10 minutes until just soft. Drain and set aside to cool.
Step 2
Once cool, carefully separate the layers to get large "cups" for stuffing.
Step 3
In a bowl, mix the mince, rice, garlic, chilli, ginger, tomato, onion, spices, herbs, and salt until well combined.
Step 4
Combine the tin tomatoes, tomato paste, water, salt and lemon juice. Blend until smooth.
Step 5
Preheat the oven to 180°C (350°F).
Step 6
Stuff each onion layer with the filling and roll or fold into little parcels.
Step 7
Pour half the tomato sauce into the bottom of a baking dish.
Step 8
Place the stuffed onions seam-side down in the sauce. Pour the remaining sauce over the top.
Step 9
Cover with foil and roast for 30 minutes.
Step 10
Increase the oven temperature to 200°C (400°F), uncover, and roast for another 15 minutes until the tops are caramelised.
Step 11
Mix the yoghurt with garlic and salt. Chill until ready to serve. Mix the olive oil with coriander
Step 12
Spoon the garlicky yoghurt onto plates, top with the stuffed onions, and drizzle with herby oil.