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Kebab Karazi
Lamb Kebabs with Cherries
A unique and flavorful Iraqi dish featuring tender lamb meatballs simmered in a sweet and tangy cherry sauce, often garnished with pine nuts and fresh mint.
đ§ Ingredienser
- 500 g Ground lamb(80% lean, 20% fat)
- 1 large Medium onion(finely chopped)
- 15 g Fresh parsley(chopped)
- 1 tsp Salt(to taste)
- 0.5 tsp Black pepper(to taste)
- 1 tsp Coriander powder
- 0.5 tsp Cinnamon
- 1 tsp Kebab spice mix(optional (cinnamon, cloves, nutmeg, ginger, coriander, cumin))
- 400 g Fresh cherries(pitted and halved)
- 30 ml Lemon juice
- 1 tsp Sugar(adjust to taste)
- 15 ml Pomegranate molasses
- 1 tbsp Olive oil(for frying)
- 3.5 tbsp Pine nuts(toasted, for garnish)
đšâđł Instruktioner
- 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
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
Remove the lamb mixture from the refrigerator. To test seasoning, fry a small portion and taste. Adjust salt, pepper, or spices as needed.
- 4
Shape the lamb mixture into small meatballs, about 3/4 inch in diameter.
- 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
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
Serve hot, garnished with toasted pine nuts and fresh parsley.
đĄ Proffstips
- âEnsure the lamb has a good fat content (around 20%) for tender and flavorful kebabs.
- âIf you don't have a kebab spice mix, you can omit it or use a pinch of allspice.
- âAdjust the sugar and pomegranate molasses in the sauce to achieve your desired balance of sweet and tangy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with pita bread or rice.
- Add a pinch of chili flakes to the lamb mixture for a touch of heat.