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Kebab Karaz Lamb with Sour Cherries & Pomegranate
Ingredients
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1 onion, finely diced
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450 gram (1 pound) lamb mince
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2 tablespoons Flat Leaf Parsley
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1 fresh pomegranate
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Schwartz Sea Salt and Black Pepper to season
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For the sauce:
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175 gram (6 ounce) dried sour cherries
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200 millilitre (7 fluid ounce) water
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1 tablespoons sugar
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1 tablespoons pomegranate molasses or balsamic syrup
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Juice of 1 lemon
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For the meatballs:
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2 tablespoons olive oil
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2 teaspoon Garlic Cooking Paste
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1 Whole Cloves , finely chopped
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2 teaspoon Ground Coriander
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2 teaspoon Ground Cumin
Key Products
Instructions
- 1 Place the cherries, water, sugar and pomegranate molasses or balsamic syrup in a saucepan. Bring to the boil and then gently simmer for 30 minutes, until the sauce is thick and syrupy. Add the lemon juice and set aside.
- 2 Meanwhile to make the meatballs, heat the olive oil and gently fry the Garlic, Chilli, Coriander and Cumin for 1 -2 minutes, until fragrant and aromatic. Add the onion and fry gently for 4-5 minutes, until softened and golden brown.
- 3 Remove from the pan and add to a bowl with the lamb mince and 1 tbs Parsley. Season and mix well.
- 4 Roll the meat into small balls about the size of cherry tomatoes and fry in small batches, over a medium heat, until cooked through. Drain excess liquid as necessary. Remove the meatballs from the pan and drain on absorbent kitchen paper.
- 5 Add the meatballs to the cherry sauce and cook for a couple of minutes to combine the delicious flavours. Garnish with fresh pomegranate seeds and the rest of the Parsley.
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