This is an attractive and delicious use of leftover meat.

8 large red onions, peeled, tops removed

¼ cup olive oil

3 tablespoons minced fresh garlic

3 tablespoons minced fresh ginger

2 teaspoons garam masala

1 teaspoon cumin

½ cup golden raisins

¼ cup water

1 pound leftover steak or brisket, cut into ½-inch pieces

1 pound spinach, chopped

1 tablespoons lemon juice

1 teaspoon kosher salt

½ teaspoon pepper

In a large stock pot, bring 4 quarts of water and 1 tablespoon salt to boil. Carefully slide the onions into the water. Cook until tender but NOT falling apart – about 25 minutes. Drain and cool.

Preheat oven to 375 degrees. Cut onions in half. Remove core, leaving a half-inch thick shell. Chop up core. Cut bottoms so they are flat and can sit upright. In a large skillet heat olive oil over medium-high heat. Add garlic, ginger, garam marsala and cumin and cook for about 2 minutes. Reduce heat slightly and add raisins and water. Cook for about 1 minute. Add chopped onion cores and meat and cook for 2 minutes. Stir in spinach and cook 2 more minutes. Remove from heat and add lemon juice, salt and pepper. Spoon filling into onion halves and place on rimmed baking sheet. Bake for 15 minutes.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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