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- Kebab karaz lamb with sour cherries
Kebab karaz lamb with sour cherries
Average rating:
This lamb kebab dish is full of flavour and quick and easy to prepare
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Serves: 4
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Prep time: 10 mins
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Cooking time: 45 mins
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Skill level: Easy peasy
Ingredients
- 175g (6oz) dried sour cherries200ml (7fl oz) water
- 1tbs sugar
- 1tbs pomegranate molasses or balsamic syrup
- Juice of 1 lemon
- 2tbs olive oil
- 2tsp easy garlic
- 1 whole dried chilli, finely chopped
- 2tsp ground coriander
- 2tsp ground cumin
- 1 onion, finely diced
- 450g (1lb) minced lamb
- 2tbs flat leaf parsley or fresh parsley
- 1 fresh pomegranate
- Sea salt and black pepper
Method
- Place the cherries, water, sugar and pomegranate molasses in a saucepan. Bring to the boil and then gently simmer for 30 mins, until the sauce is thick and syrupy. Add the lemon juice, and then set aside.
- Meanwhile make the meatballs. Heat the olive oil and gently fry the garlic, chilli, coriander and cumin for 1 -2 mins, until fragrant and aromatic. Add the onion and fry gently for 4-5 mins, until softened and golden brown.
- Remove from the pan and add to a bowl with the minced lamb and 1tbs 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 the dish with fresh pomegranate seeds and the rest of the parsley.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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