Lamb Meatballs with Sour Cherries and Pomegranate

Serves 4 Advanced Cook 40 mins

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Ingredients

For the sauce:
175g dried sour cherries
200ml water
1 tbs sugar
1 tbs pomegranate molasses or balsamic syrup
3 tbs lemon juice
For the meatballs:
2 tbs olive oil
2 tsp Schwartz Garlic Mill
1 Schwartz Chilli Cooking Paste ,finely chopped
2 tsp Schwartz Coriander Ground
2 tsp Schwartz Cumin Ground
1 onion, finely diced
450g lamb mince
2 tbs Schwartz Parsley Flat Leaf
1 fresh pomegranate
Schwartz Sea Salt and Black Pepper to season

Method

STEP 1Place 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. Add the lemon juice, and then set aside.

STEP 2Meanwhile make the meatballs. Heat the olive oil and gently fry the Garlic Granules, Crushed Chillies, Coriander and Cumin for 1 -2 minutes. Add the onion and fry gently for 4-5 minutes, until softened and golden brown.

STEP 3Remove from the pan and add to a bowl with the lamb mince and 1 tbs Parsley. Season and mix well.

STEP 4Roll 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 5Add the meatballs back to the frying pan and pour over the cherry sauce. Heat through for a couple of minutes to combine the delicious flavours. Garnish with fresh pomegranate seeds and the rest of the Parsley.