Prep 20 mins
Cook 20 mins
Our son gave us a bottle of pomegranate molasses. I found this recipe while looking for ways to use it. It is really tasty, but a bit on the dry side. We used the baba ganouj as a sauce, and that worked really well.
- 1 tablespoon olive oil
- 2 onions, chopped
- 3 garlic cloves, crushed
- 1 kg lean ground lamb
- 1 tablespoon pepper
- 2 tablespoons ground cumin
- 1 teaspoon ground allspice
- 2 tablespoons dried mint
- 1 bunch of fresh mint, chopped (reserve a few sprigs for garnish)
- 1 pinch cayenne pepper
- 2 tablespoons pomegranate molasses
- 50 g toasted pine nuts (reserve a few to garnish)
- 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.
Good flavour but definitely too dry and I used much more oil. I used a combo of mainly canola oil and about 2 tbs unrefined extra virgin olive oil. I used extra lean ground beef which I use often but not alone. What helped make it less dry tasting is that I served the meat mixed through buttered white Basmati rice with a little chopped plumb canned tomato cooked in. I used sea salt and followed the rest exactly. I served it with Balkan (thick) yogurt.