• 750 g onions, large size
• 300 g minced lamb
• ¼ cup egyptian rice or 50 g
• 1 tablespoon ghee
• 1 small onion or 100 g, grated
• 3 cloves garlic, crushed
• ½ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 tablespoon tomato paste
• 2 cups boiling water or 500 ml
• 2 cubes MAGGI® Chicken Bouillon
• 3 tablespoons vegetable oil

Preparation

Peel and boil the onions until soft. Then carefully remove each layer of the onions and set aside.

Place the minced meat in a bowl, add rice, ghee, grated onion, garlic and season with the spices. Mix until well combined.

Stuff the onions layers with the meat mixture.

Place the left over of the onion on the bottom of a large pot and arrange the stuffed onions over them.

Dissolve the tomato paste with the water and pour over the onions.

Add the MAGGI® Chicken Bouillon cubes and the oil. Bring to boil, cover and cook over low heat for 25 minutes or until onions and rice are cooked.