4 medium red onions
1 Tbsp. butter
2 Tbsp. olive oil
1/2 lb ground lamb
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. red pepper flakes
2 Tbsp. tomato paste
1 Tbsp. fresh mint leaves, chopped
1 Tbsp. fresh oregano leaves, chopped
1 Tbsp. fresh Italian parsley leaves, chopped
1/2 cup cooked long grain white rice
1/4 cup pine nuts, toasted
Salt and pepper to taste
1 Tbsp. butter, cut into 4 pieces
Preheat oven to 400° F.
Cut the top off each onion and peel. Scoop out the centers of the onions with a melon baller, leaving 2-3 layers of onion and the bottoms intact. Chop the scooped out insides of the onions and set aside.
Place the hollowed out onions, inverted, in a glass baking dish and add enough water to dish to come about 1/3 of the way up the onions. Cover the dish with foil and bake for about 30 minutes, or until the onions are just tender.
Heat butter and oil in a pan, add the chopped onion, and sauté until starting to brown. Increase the heat and add the ground lamb. Cook until the lamb starts to brown and the juices evaporate. Add the spices, tomato paste, salt and pepper and mix well. Cook for about 5 minutes.
Remove from heat and let cool slightly.
Combine the meat mixture with the rice, pine nuts, and chopped herbs and taste the mixture for proper seasoning. Stuff the onions with the meat mixture and place them back in the baking dish. Add water to the dish to come 1/4 way up the sides of the onions and add the butter. Place onions in oven and bake for about 20-25 minutes.