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Kebab karaz

Tom Kime
Kebab karaz


Serving size: Serves 4
Cuisine type: Middle Eastern
Cooking time: Less than 60 minutes
Course: Finger food, Side dish, Snacks
Favourite flavours: Lamb

Kebab karaz
INGREDIENTS

300g dried cherries
200ml water
1 tablespoon sugar
juice of 1 lemon
1 tablespoon pomegranate molasses
500g lamb mince
1 onion, finely chopped
2 cloves garlic
2 small dried red chillies
2 teaspoons ground coriander
½ bunch flat leaf parsley
salt and freshly ground black pepper

METHOD

Place the dried pitted cherries in a heavy bottomed pan. Add water, sugar and pomegranate molasses.

Bring to the boil then reduce heat and gently simmer for 30 minutes until the sauce is thickened and syrupy.

When reduced, add lemon juice to taste.

Meanwhile make the meatballs; Cut the garlic in half and remove the central green shoot from the garlic. Finely chop the dried chilli. With a pinch of salt crush the garlic with the dried chilli and the ground coriander and make a paste.

Heat a heavy bottomed pan and add a little olive oil. Fry the paste until fragrant and aromatic for 2 minutes. Add chopped onion and fry quickly for 4 minutes. Remove from the pan and place in a bowl with the lamb.

Roughly chop the parsley and add to the mixture. Season well with salt and freshly ground black pepper.

Roll the meat into small balls about the size of cherry tomatoes.

Heat a clean heavy bottomed pan over a medium high heat. Fry meat balls in small batches so that they are golden brown all over. Drain on absorbent kitchen paper.

Add the meatballs to the cherry sauce and cook for a couple of minutes to combine the delicious flavours.

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