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Sunday 06 September 2026 02:45:01 GMT
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Naturally gluten free and dairy free dinner.  Ingredients • 3 large yellow onions • 1 lb ground lamb • ½ cup uncooked white rice • 2 tbsp olive oil • fresh parsley, finely chopped • 1 tsp dried oregano • 2 tsp 7 spice seasoning  • Salt and black pepper, to taste • 3–4 medium potatoes, peeled and sliced into ½-inch rounds For the tomato sauce:  • 2 cups broth or water ( warm! )  • 1 tbsp tomato paste • 1 tbsp honey or pomegranate molasses • Salt and black pepper, to taste • 1 tsp fresh lemon juice (optional) • Fresh parsley  Instructions 1. Prepare the onions 1. Pel and cut a slit from the top of each onion down to the center, without cutting through the root. 2. Bring a large pot of water to a boil. 3. Add the onions and simmer for 10–15 minutes, until softened enough to separate the layers. 4. Remove the onions and allow them to cool. 5. Carefully separate the onion layers, keeping them intact for stuffing. 2. Prepare the lamb filling 1. Wash and soak rice in water 2. In a bowl add ground lamb, the uncooked rice, spices, salt, and pepper. On a oven resistant pan drizzle some olive oil,  layer the peeled and cut potatoes.  3. Stuff the onions: 1. Place a spoonful of the lamb mixture onto each onion layer. 2. Gently roll the onion around the filling to form little parcels. 3. Arrange the stuffed onions seam-side down on top of the potatoes and set aside. 4. Prepare the sauce: 1. Mix 2 cups of warm water or broth with 1 tbsp of honey or molasses stirring until dissolved.  2. Add the tomato paste, salt, and pepper.  4. lemon juice and some freshly cut parsley.  5. Pour the sauce mixture over the onions  Preheat the oven to 400F - 425F  Bake for 45 minutes covered Remove cover and continue baking for another 20–30 minutes, until the potatoes are tender, the onions are soft, and the sauce has thickened. Make sure the lamb reaches an internal temperature of 160°F (71°C). If the sauce becomes too thick before the potatoes and rice are fully cooked, add a little extra broth. Serve warm with fresh parsley and a generous spoonful of the sauce over the onions and potatoes. #stuffedonions #glutenfree #tiktokfood #homecooking #DinnerIdeas
Naturally gluten free and dairy free dinner. Ingredients • 3 large yellow onions • 1 lb ground lamb • ½ cup uncooked white rice • 2 tbsp olive oil • fresh parsley, finely chopped • 1 tsp dried oregano • 2 tsp 7 spice seasoning • Salt and black pepper, to taste • 3–4 medium potatoes, peeled and sliced into ½-inch rounds For the tomato sauce: • 2 cups broth or water ( warm! ) • 1 tbsp tomato paste • 1 tbsp honey or pomegranate molasses • Salt and black pepper, to taste • 1 tsp fresh lemon juice (optional) • Fresh parsley Instructions 1. Prepare the onions 1. Pel and cut a slit from the top of each onion down to the center, without cutting through the root. 2. Bring a large pot of water to a boil. 3. Add the onions and simmer for 10–15 minutes, until softened enough to separate the layers. 4. Remove the onions and allow them to cool. 5. Carefully separate the onion layers, keeping them intact for stuffing. 2. Prepare the lamb filling 1. Wash and soak rice in water 2. In a bowl add ground lamb, the uncooked rice, spices, salt, and pepper. On a oven resistant pan drizzle some olive oil, layer the peeled and cut potatoes. 3. Stuff the onions: 1. Place a spoonful of the lamb mixture onto each onion layer. 2. Gently roll the onion around the filling to form little parcels. 3. Arrange the stuffed onions seam-side down on top of the potatoes and set aside. 4. Prepare the sauce: 1. Mix 2 cups of warm water or broth with 1 tbsp of honey or molasses stirring until dissolved. 2. Add the tomato paste, salt, and pepper. 4. lemon juice and some freshly cut parsley. 5. Pour the sauce mixture over the onions Preheat the oven to 400F - 425F Bake for 45 minutes covered Remove cover and continue baking for another 20–30 minutes, until the potatoes are tender, the onions are soft, and the sauce has thickened. Make sure the lamb reaches an internal temperature of 160°F (71°C). If the sauce becomes too thick before the potatoes and rice are fully cooked, add a little extra broth. Serve warm with fresh parsley and a generous spoonful of the sauce over the onions and potatoes. #stuffedonions #glutenfree #tiktokfood #homecooking #DinnerIdeas

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