Ingredients

• 500g rump tail, sliced into cubes
• Oil to fry
• 1 tbsp onion or plum marmalade or chutney
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp sumac
• Salt and pepper to taste
• 2 cups cooked bulgar wheat or couscous or rice of choice
• 1/2 cup chopped almonds
• 1/2 cups chopped dates
• Salt and pepper to taste
• 4 large white or red onions
• 1/3 cup balsamic vinegar
• 1/4 cups honey
• 1-2 tbsp soy sauce
• Balsamic glaze to top
• Serve with: fresh herbs, chopped almonds, crunchy fried onions

Method

1. Remove the skins of the onions and slice a diagonal slice across the onion, allowing it to cook all the way through and making it easier to peel to fill with the filling. Boil in salted water for about 10-15 minutes, and drain to cool.

2. Slice the rump tail into cubes and set aside, add some oil to a skillet or pan, and then add the rump tail, and spices and fry until nice and brown, but still tender and soft pink, turn off the heat, and add in the tbsp marmalade and turn down the heat, seasoning with the salt and pepper.

3. Add in the bulgar wheat, almonds, and dates, and mix well.

4. Once the onions are cool, remove the layers, and stuff them with the meat filling, approximately 1-2 tbsp for each onion, lay them face down in a baking dish, then mix the balsamic vinegar, honey, and soy sauce and drizzle over the onions.

5. Bake the onions for 25-30 minutes until nice and fragrant. Serve the onions with more balsamic glaze, chopped almonds, fried onions, and spices.

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