👨‍🍳 作り方

1. 1

   In a large bowl, combine the ground lamb, chopped onion, chopped parsley, salt, pepper, coriander powder, cinnamon, and kebab spice mix (if using). Mix well with your hands until thoroughly combined. Refrigerate for at least 30 minutes to firm up.

2. 2

   While the lamb mixture is chilling, prepare the cherry sauce. In a saucepan, combine the pitted cherries, lemon juice, sugar, salt, and pepper. Bring to a simmer over low heat and cook for 10-15 minutes, or until the cherries are soft. Mash some of the cherries to release their juices. Stir in the pomegranate molasses and simmer until the sauce thickens slightly.

3. 3

   Remove the lamb mixture from the refrigerator. To test seasoning, fry a small portion and taste. Adjust salt, pepper, or spices as needed.

4. 4

   Shape the lamb mixture into small meatballs, about 3/4 inch in diameter.

5. 5

   Heat olive oil in a large nonstick frying pan over medium-high heat. Brown the meatballs in batches for about 2 minutes per side, until evenly seared. Remove the meatballs from the pan and set aside.

6. 6

   Add the browned meatballs to the cherry sauce. Cover the pan and simmer for another 5-7 minutes, allowing the meatballs to cook through and absorb the sauce's flavors.

7. 7

   Serve hot, garnished with toasted pine nuts and fresh parsley.