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• Kebab Karaz Lamb with Sour Cherries & Pom...

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• Serves 4
• Advanced
• Cook 40 mins
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  440 Rating(s)

Ingredients

• For the sauce:
• 175 g (6 oz) dried sour cherries
• 200 ml (7 fl oz) water
• 1 tbs sugar
• 1 tbs pomegranate molasses or balsamic syrup
• Juice of 1 lemon
• For the meatballs:
• 2 tbs olive oil
• 2 tsp Schwartz Easy Garlic
• 1 Schwartz Chillies Whole finely chopped
• 2 tsp Schwartz Coriander Ground
• 2 tsp Schwartz Cumin Ground
• 1 onion, finely diced
• 450 g (1 lb) lamb mince
• 2 tbs Schwartz Parsley Flat Leaf
• 1 fresh pomegranate
• Schwartz Sea Salt and Black Pepper to season

A memorable mix of spicy meatballs served in a delicious sweet and sour cherry and pomegranate sauce.

Method

Step 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.

Step 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.

Step 3

Remove from the pan and add to a bowl with the lamb mince and 1 tbs Parsley. Season and mix well.

Step 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.

Step 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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