Stuffed Onions with Lamb Kofta and Quinoa

PREPARATION

1. Peel the onions, cut them lengthwise, and boil for 10 minutes until softened. Let cool and carefully separate the outer layers.
2. Lightly brown the Lamb Kofta in a pan, then transfer to a bowl and mix with quinoa, parsley, pomegranate molasses, lemon juice, date syrup, Baharat, salt, and pepper.
3. In a separate bowl, whisk together all the sauce ingredients.
4. Fill each onion layer with the lamb mixture and arrange in a baking dish.
5. Scatter dried plums between the stuffed onions, then pour over the sauce. Cover with foil.
6. Bake at 180°C (350°F) for 45 minutes until the onions are tender and infused with flavour.
7. Serve warm, topped with pomegranate seeds and remaining plums.

Enjoy!

Prepare to be utterly captivated by these Stuffed Onions with Lamb Kofta and Quinoa, served with a Rich Pomegranate Glaze – a dish that perfectly marries comforting textures with sophisticated, bold flavours. This recipe showcases the extraordinary Redefine Lamb Kofta, celebrated for its remarkably authentic ‘lamb’ taste and succulent texture, paired with wholesome quinoa, fragrant herbs, and a symphony of Middle Eastern spices. The sweet, tender onions, gently blanched and then generously filled, become soft, yielding parcels for this rich, aromatic mixture. However, the true showstopper is the exquisite pomegranate glaze, a luscious, tangy-sweet sauce that simmers gently over the onions and dried plums as they bake, infusing every mouthful with profound, complex notes. This dish is a true celebration of warmth and richness, offering a truly unique and satisfying plant-based experience that’s ideal for a special gathering or a comforting family repast. With a moderate level of difficulty, it’s a wonderfully rewarding culinary journey for those keen to impress.