Kebab Karaz Lamb with Sour Cherries and Pomegranate

Number of Portions
Kebab Karaz Lamb with Sour Cherries and Pomegranate


- 400 grams dried sour cherries
- 450 ml water
- 40 grams sugar
- 45 ml balsamic syrup (90ml reduced to a syrup)
- 45 ml pomegranate juice
- 3 lemon, juiced
- 60 ml olive oil
- 5 tsp
- 3 tsp Chilli in oil
- 5 tsp Ground Coriander
- 5 tsp Ground Cumin
- 2 onion, finely diced
- 1.4 kg minced lamb
- 5 tbsp Parsley
- 3 fresh pomegranate


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.

Meanwhile make the meatballs. Heat the olive oil and gently fry the Garlic, Chilli, Coriander and Cumin for 1 -2 minutes, until fragrant and aromatic. Add the onion and fry gently for 4-5 minutes, until softened and golden brown.

Remove from the pan and add to a bowl with the minced lamb and 1tbsp 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 braise in a hot oven for 30 minutes to combine the delicious flavours. Garnish with fresh pomegranate seeds and the rest of the Parsley.

Products used in this recipe: