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983ddac9 2994 41a3 87aa 9a82179dd4fd  2016 04 22 15 45 28

Persian lamb meatballs with sour cherries on toasted cholla. Mix lamb mince with cardamom parsley and pine nuts salt and pepper, and roll into a large marble size balls. Fry off an onion and add pitted and soaked sour cherries and half cover the pan with water. Add some tamarind paste or lemon juice and sugar to taste. You want the perfect balance of sweet, sour and savoury. Brown the meatballs in a skillet then add to the sauce and cook for about 10 mins