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Kebab Karaz Lamb With Sour Cherries And Pomegranate

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Schwartz

Ingredients:

• 175g (6oz) dried sour cherries
• 200ml (7fl oz) water
• 1 tbs sugar
• 1 tbs pomegranate molasses or balsamic syrup
• Juice of 1 lemon
• 2 tbs olive oil
• 2 tsp garlic
• Whole dried chilli, finely chopped
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 onion, finely diced
• 450g (1lb) minced lamb
• 2 tbs flat leaf parsley or fresh Parsley
• 1 fresh pomegranate
• Sea salt and black pepper

Directions:

1 Place the cherries, water, sugar and pomegranate molasses in a saucepan. Bring to the boil and then gently simmer for 30 minutes, until the sauce is thick and syrupy.
2 Add the lemon juice, and then set aside.
3 Meanwhile make the meatballs.
4 Heat the olive oil and gently fry the garlic, chilli, coriander and cumin for 1 -2 minutes, until fragrant and aromatic.
5 Add the onion and fry gently for 4-5 minutes, until softened and golden brown.
6 Remove from the pan and add to a bowl with the minced lamb and 1 tbs Parsley.
7 Season and mix well.
8 Roll the meat into small balls about the size of cherry tomatoes and fry in small batches, over a medium heat, until cooked through.
9 Drain excess liquid as necessary.
10 Remove the meatballs from the pan and drain on absorbent kitchen paper.
11 Add the meatballs to the cherry sauce and cook for a couple of minutes to combine the delicious flavours.
12 Garnish with fresh pomegranate seeds and the rest of the Parsley.

Serves 4

Words by Schwartz, Tuesday 25 March 2008

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