Lamb Meatballs with Sour Cherries and Pomegranate

Lamb Meatballs with Sour Cherries and Pomegranate

Cook Time
40 Minutes
Ingredients
18
Servings
4
Ingredients
Key Products
Schwartz product packaging

Product Information

£ 2.48/unit,40g
Schwartz product packaging

Product Information

£ 1.98/unit,29g
Ground Coriander

Product Information

£ 1.69/unit,24g
Ground Cumin

Product Information

£ 1.69/unit,28g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g
Sea Salt Adjustable Grinder Mill

Product Information

£ 2.99/unit,60g

Instructions

  • 1 Place 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.
  • 2 Meanwhile 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.
  • 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 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.
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