Kebab Karaz Lamb With Sour Cherries And Pomegranate

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  • Not your average kebab........


    • 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


    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

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