Kebab Karaz Lamb With Sour Cherries And Pomegranate

Not your average kebab........

Ingredients: • 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 Directions: 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. Serves 4