¾ cup pitted dried sour (tart) cherries
1 tbsp sugar
1 tbsp pomegranate molasses
juice of 1 lemon
For the meatballs
2 garlic cloves, halved and any green inner
shoots removed
2 small dried red chilies, finely chopped
2 tsp ground coriander
pinch of salt
a little olive oil
1 onion, finely chopped
1lb (450g) ground lamb
½ bunch flat-leaf parsley, coarsely chopped
freshly ground black pepper
1Put the dried cherries in a heavy pan. Add 1 cup water and the sugar and
pomegranate molasses. Bring to a boil, then reduce the heat and simmer
gently for 30 minutes until the sauce is thick and syrupy. When reduced, add the
lemon juice and taste, adjusting the seasoning if necessary (bearing in mind that
the meatballs will be salty, rich, and peppery-hot).
2Meanwhile, make the meatballs. Crush the garlic, dried chilies, and ground
coriander with a pinch of salt to make a paste. Heat a heavy frying pan over
medium-high heat and add a little olive oil. Cook the paste for about 2 minutes
until fragrant. Add the onion and sauté quickly, stirring, for 4 minutes. Remove
from the heat, and transfer the onion mixture to a bowl with the lamb. Add the
parsley and season well with salt and pepper. Roll the meat into small balls
about the size of cherry tomatoes.
3Heat a clean heavy pan over medium-high heat. Add a little olive oil, and
cook the meatballs in small batches until golden brown all over. Drain on
paper towels. Add the meatballs to the cherry sauce. Cook for a couple of
minutes to blend the flavors. Serve as part of a large meal, as one of many
dishes of simple grilled and marinated meats, vegetables, with lots of bread.
Sour cherries The fresh sour cherries that are traditionally used for this dish
are of such good quality that they are a bit difficult to come by unless you have
a good Persian, Iranian, Turkish, or Lebanese grocer nearby. Dried sour cherries
make a perfect substitute and are available from supermarkets.
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