Lamb meatballs with pears, pomegranate and corriander


Lamb meatballs with pears, pomegranate and corriander

I will always associate lamb meat with one of my biggest food guru- Yotam Ottolenghi. Usung his recipe I cooked it for the first time and it was love from the first bite.

I know that not all people like its strong flavour and fragrance but I can assure you, that it goes so well with pears and sweet & tangy sauce that you gonna love it.

This dish is my tribute to Ottolengi for all his great recipes and widening my culinary imagination.

Makes about 25 meatballs

  • 70 dkg minced lamb
  • 2 cloves garlic, minced
  • 1 medium onion, diced finely
  • 1 egg
  • 1 chili (check how hot it is before adding the whole. Mine was quite mild)
  • 6 tbsp fresh corriander leaves
  • 1/2 cup bread crumbs
  • 1 tsp ground allspice
  • 1 tbsp ground ginger
  • 3/4 tsp salt
  • black pepper to taste
For the sauce:
  • 3 pears
  • 1 medium onion, diced finely
  • 1 tbsp ground ginger
  • 8 pods cardamon
  • 0,5 litre stock
  • 2 tsp pomegranate syrup
  • 2 tsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • pomegranate seeds, for decoration
  1. Put the minced lamb into a big bowl.

    Add garlic, onion, chili, 5 tbsp corriander leaves, egg, bread crumbs, allspice, ginger, salt and pepper. Mix everything until combined, using hands preferably.

    Form meatballs of a size of a bigger walnut. Set aside.

    Blend 2 pears in a food proccessor for the smooth paste. Third pear cut into bigger chunks or eights.

    On a bigger pan with a lid heat a tablespoon of oil.

    Fry the meatballs until golden from each side. Set aside.

    On the same pan fry chopped onion until golden. Add blended pears, 1 tbsp of ground ginger and cardamon pods.

    Fry everything for a few minutes.

    Add pomegranate syrup, lemon juice and sugar. Stir.

    Add stock.

    Arrange meatballs in one layer on a pan. Reduce the heat and cook under the cover for about 20-30 minutes.

    After 10-15 minuts of cooking add pear chunks.

    Check the consistency of the sauce. If it is to runny, remove the lid and increase the heat. Reduce the sauce to the desirable consistency.

    When the dish is ready, sprinkle it with pomegranate seeds and corriandeer leaves.

    Serve the meatballs with rice, couscous or arabic bread (my favourite option)


Article Categories:
Around the World · Meat

Leave a Comment

Your email address will not be published. Required fields are marked *