Kebab Karaz Lamb with Sour Cherries & Pomegranate

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

40 mins Cook Time
40 mins Cook Time
  • 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.

  • 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.

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

  • 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.

  • 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.