Ingredients

• 6 large banana shallots
• peeled and skin removed
• 50g/1¾oz saganaki cheese
• grated
• 1 tbsp fresh mint leaves
• to garnish
• 1 tbsp fresh coriander leaves
• to garnish
• 1 tbsp olive oil
• 250g/9oz lamb mince
• 1 tsp ground cumin
• 1 tsp ground coriander
• pinch cayenne pepper
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh mint
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 2 tbsp cooked orzo
• cooled
• 2 tsp currants
• soaked in water and drained
• 2 tsp caster sugar
• 2 tsp red wine vinegar

Directions

• Cut a slit in the middle of each shallot
• top to bottom
• and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool.
• Meanwhile
• for the filling
• heat the oil in a large frying pan. Sauté the lamb for 5 minutes
• or until browned. Stir in the spices
• herbs
• tomato purée
• orzo and currants and cook for a few more minutes.
• Fill each shallot with a teaspoon of the filling
• or more if possible. Place the stuffed shallots in a hot
• dry pan
• cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking
• add the sugar and vinegar and turn the shallots in the mixture to glaze.
• Place the shallots and any remaining filling mixture in a serving dish
• sprinkle over the cheese and garnish with the mint and coriander leaves.