1/2 lb ground lamb
1/4 tsp cinnamon
1/4 tsp ground cumin
salt & pepper
2 cups packed chopped fresh spinach
1 cup coarse fresh bread crumbs
2 tbsp currants
1 tbsp lemon juice
1 cup tomato juice
Peel onions, cut slice off top and root end. Cut inverted cone
shape into top of onion, remove. Using a melon baller or teaspoon,
holow out onion to make 1/2-inch thick shell, chop removed onion
to make 1-1/2 cups. Blanch shells in boiling water for 5 min.
Remove with slotted spoon, drain upside down on rack. In nonstick
skillet, brown lamb over medium heat for 3 minutes, breaking up,
pour off fat. Add chopped onion, cinnamon, cumin, salt, pepper and
allspice, cook, stirring, for 5 minutes or until onion is tender.
Add spinach, cook for 1 minute. Remove from heat, stir in all but
1/4 cup of the bread crumbs, currants, egg and lemon juice. Spoon
evenly into shells in baking dish. Pour in tomato juice. Sprinkle
tops with remainig bread crumbs. Bake in 375 oven for 40 min,
basting occasionally, or until tender.
Makes 4 servings.