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Roasted Vidalia Onion stuffed with Moroccan-Spiced Lamb & Cherries
4 Large Vadalia Onions Peeled and cored
1 lb. Ground Lamb
2 teaspoons Garam Masala
2 teaspoons Curry Powder
3 Tablespoons Harissa Paste or powder
Sea Salt and Black Pepper
½ cup dried cherries
Onion Avocado Oil
1 cup Panko Bread crumbs
2 Tablespoons dried Oregano
Peel the onions and cut off the stem end so the onion sits flat on a surface. Core the onion by slicing the top of the onion and scooping out the inside of the onion until you have about 2-4 layers on the outside of the onion left. Use a mellon baller or grapefruit spoon for this. Chop the removed pieces from the inside of the onions fine and reserve. Place onion “shells” on a baking sheet and drizzle with oil, sprinkle with salt and pepper, cover with foil and bake at 350F until soft, but not mushy about 15-20 minutes.
Mix the ground lamb with the spices and cherries.
Heat onion flavored avocado oil in skillet. Add reserved onions and cook until soft (approximately 5-7 minutes). When onion is opaque, add the lamb and cook until done. Drain the oil from the pan and reserve the lamb mixture. Taste and adjust the seasoning if desired.
Stuff the onions with the lamb mixture, sprinkle with the Panko and Oregano and bake for 20-30 minutes at 350F or until the onions become caramelized and the bread crumbs are brown.