Lamb Kebabs with Cherries (4)

A seasonal recipe from Aleppo which I found in ” Sumac” by Anas Atassi.

Lamb Kebabs with Cherries (4)
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Lamb Kebabs with Cherries (4)
Print Recipe
Ingredients
To serve;
Servings:
Instructions
  1. In a large bowl knead the minced lamb, onion, ground allspice, salt and pepper with the palm of your hand until well mixed. Cover and refrigerate for 30 minutes.
  2. Meanwhile, heat a pan over a medium heat and add the cherries, water, pomegranate molasses, cinnamon and lemon juice. Season to taste with salt and pepper. Bring to a boil then turn heat to low. Simmer for 20 minutes, stirring occasionally, until the cherries are soft. Mash some of the cherries to release the juices.
  3. Form meatballs measuring 2 cm in diameter. Heat the olive oil in a non stick pan on a high heat and sear the meatballs for 2 minutes, turning regularly to sear evenly.
  4. Spoon the meatballs and their juices into the cherry sauce. Simmer for another 10 minutes. To serve, sprinkle with pinenuts and chopped mint and serve warm with flatbread.
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