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
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.
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)