Savoury Lamb Mince With Pomegranate Molasses Recipes

Steps:

• Put all the ingredients for the meatballs in a large bowl and mix them together with your hands, really pummelling the meat so that the spices and seasoning get well mixed in. Using wet hands, form the meat into 24 balls just a little bigger than a walnut.
• As you form these, put them on to a baking sheet or a tray. Cover them and put in the fridge for 45 mins or so to firm up.
• For the sauce, put the cherries and the pomegranate juice in a saucepan and bring to the boil. Take the pan off the heat and leave the cherries to sit in the warm liquid and plump up for 40 mins or so.
• Heat ½ tbsp olive oil in a frying pan and fry the meatballs in batches (they will give off lots of oil when frying). Transfer to a plate as each lot are browned. Remember you aren't cooking these through, just browning them. Gently fry the onion in 1 tbsp oil in a large shallow casserole or deep frying pan until pale gold. Add the garlic and cook for another couple of mins, then add the wine, stock, pomegranate molasses, cinnamon and bay. Add the cherries, too - they should have absorbed nearly all of the pomegranate juice.
• Put the meatballs back in the pan. Bring the sauce to just under boiling, then turn the heat down low, season well, cover the pan and cook for 15 mins. Take the lid off and cook for another 15 mins. You should have a nice sauce around the meatballs, but if it seems too thin, remove the meatballs and reduce the sauce by boiling it, then put the meatballs back in.
• Taste for seasoning - you should consider the sweetness as well as the saltiness - and adjust it if you need to (you could add a teaspoon of honey, or a little more pomegranate molasses). Scatter with the herbs, pistachios and pomegranate seeds to finish.

Steps:

• Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.
• Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
• Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
• A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Steps:

• Heat oil in a pan, and add the onions and garlic.
• Cook over medium heat until golden and softened.
• Add the lamb mince, and cook until all the meat has changed colour and it it well browned.
• Add the remaining herbs and spices and mix through.
• Add the pomegranate molasses and pine nuts (remember to reserve a few), mix through the mince and leave to rest.
• Serve with oven toasted Turkish bread and Baba Ganoush.

Steps:

• Preheat the grill to 375 degrees F.
• Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.
• For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• Yield: 1 1/2 cups syrup or 1 cup molasses
• Prep Time: 5 minutes
• Cook Time: 50 to 70 minutes
• Inactive Prep Time: 30 minutes

Steps:

• Heat butter or oil in a large pan, add onion and garlic.
• Sauté until onion is transparent.
• Increase heat, add mince and dash of Worcestershire sauce- stir often to break up the lumps of mince and cook until mince has browned.
• Drain fat or liquid residue.
• Add the crumbed stock cube, herbs, gravy powder, salt and pepper.
• Make sure the gravy powder is combined with the mince so it does not go lumped when the water is added.
• Slowly add the water to the mince mixture stirring all the time.
• Bring to boil, reduce to simmer and cover and cook for 20 minutes, stirring occasionally.
• If mince needs thickening add a little cornflour (ie 1 tsp) in water to the mix to thicken.
• Serve on buttered toast or with rice or mashed potatoes and steam vegetables.

Steps:

• Mix meat,crumbs and milk.
• Grate all vegetables (can use any of your favourites) and garlic.
• Mix meat and vegetables, tinned tomatoes, tomato paste, soy sauce, any herbs and spices, and rice (can also use oats).
• Spread in an oven loaf tin, and pat down.
• For the topping, either mix together the tomato paste and honey, or drizzle honey over meat, then top with a thickish layer of tomato paste.
• Bake in moderate oven for approximately 1 1/2 hours, or until meat is cooked.

Steps:

• Brown Mince and finely chopped onion.
• Drain Fat from mince.
• Add half of the water & vegetables.
• Cook 5 minutes on stove top on medium.
• Take off heat then.
• Slowly add the gravy powder and other half water whilst stirring inches.
• Add the rest of ingredients.
• Return the heat and simmer for 20 mins
• Serve with crusty bread (optional).
• Ta da!

Steps:

• Put deep pan on stove top on medium high heat.
• Add mince, break up and slightly brown, this is more for breaking up the meat, so don't overdo it.
• Add onions, carrots, celery and 3/4 cup water with broken up stock cubes and turn down to medium low and let cook COVERED for about 30 minutes.
• you might want to check on it once or twice during that time and stir.
• mix the gravy mix with 1 cup water and, stir in and let thicken.
• Adjust pepper& salt.
• This goes well with cooked rice or over noodles.