Kebab Karaz Lamb with Sour Cherries & Pomegranate

Kebab Karaz Lamb with Sour Cherries & Pomegranate

Kebab Karaz Lamb with Sour Cherries & Pomegranate

Cook Time
40 Minutes
A memorable mix of spicy meatballs served in a delicious sweet and sour cherry and pomegranate sauce.
  • 1 onion, finely diced

  • 450 gram (1 pound) lamb mince

  • 2 tablespoons Flat Leaf Parsley

  • 1 fresh pomegranate

  • Schwartz Sea Salt and Black Pepper to season

  • For the sauce:

  • 175 gram (6 ounce) dried sour cherries

  • 200 millilitre (7 fluid ounce) water

  • 1 tablespoons sugar

  • 1 tablespoons pomegranate molasses or balsamic syrup

  • Juice of 1 lemon

  • For the meatballs:

  • 2 tablespoons olive oil

  • 2 teaspoon Garlic Cooking Paste

  • 1 Whole Cloves , finely chopped

  • 2 teaspoon Ground Coriander

  • 2 teaspoon Ground Cumin


  • 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.