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Lamb Meatballs with Sour Cherries and Pomegranate
Ingredients
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For the sauce:
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175 gram dried sour cherries
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200 millilitre water
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1 tablespoons sugar
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1 tablespoons pomegranate molasses or balsamic syrup
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3 tablespoons lemon juice
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For the meatballs:
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2 tablespoons olive oil
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2 teaspoon Garlic Grinder
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1/2 teaspoon Chilli Flakes
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2 teaspoon Ground Coriander
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2 teaspoon Ground Cumin
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1 onion, finely diced
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450 gram lamb mince
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2 tablespoons Flat Leaf Parsley
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1 fresh pomegranate
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Sea Salt Adjustable Grinder Mill , to season
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Black Peppercorns Mill, to season
Key Products
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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