Authors of "Syria: Recipes from Home" cook Cherry Kebab
Kebab Karaz Lamb With Sour Cherries And Pomegranate
Not your average kebab........
175g (6oz) dried sour cherries
200ml (7fl oz) water
1 tbs sugar
1 tbs pomegranate molasses or balsamic syrup
Juice of 1 lemon
2 tbs olive oil
2 tsp garlic
Whole dried chilli, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 onion, finely diced
450g (1lb) minced lamb
2 tbs flat leaf parsley or fresh Parsley
1 fresh pomegranate
Sea salt and black pepper
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.
2 Add the lemon juice, and then set aside.
3 Meanwhile make the meatballs.
4 Heat the olive oil and gently fry the garlic, chilli, coriander and cumin for 1 -2 minutes, until fragrant and aromatic.
5 Add the onion and fry gently for 4-5 minutes, until softened and golden brown.
6 Remove from the pan and add to a bowl with the minced lamb and 1 tbs Parsley.
7 Season and mix well.
8 Roll the meat into small balls about the size of cherry tomatoes and fry in small batches, over a medium heat, until cooked through.
9 Drain excess liquid as necessary.
10 Remove the meatballs from the pan and drain on absorbent kitchen paper.
11 Add the meatballs to the cherry sauce and cook for a couple of minutes to combine the delicious flavours.
12 Garnish with fresh pomegranate seeds and the rest of the Parsley.
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