Fragrant goat meatballs in pomegranate, tomato & date sauce
Inroduction
About this Recipe
By: Sheridan Rogers
I tasted these meatballs at the Borough Market Demonstration Kitchen in London recently where I was lured into the demo area by the delicious smells emanating from the kitchen, and also by chef Katherine Frelon’s chirpy chatter. Substitute minced lamb if goat isn’t available.
Ingredients
- minced goat 400g
- onion 1, finely chopped
- pomegranate juice (preferably unsweetened) 250ml (1 cup)
- dates, preferably fresh (or dried) 150g, stoned and chopped
- ground coriander and ground cumin 1 teaspoon each
- cinnamon bark 1/2 stick
- paprika 1/4 teaspoon
- garlic 1 clove, smashed
- ground cloves a pinch
- ground ginger 1 teaspoon
- coarse sea salt and freshly cracked pepper
- ripe tomatoes 4, peeled, deseeded and chopped
- fresh coriander 1 tablespoon, chopped, plus a couple of sprays for garnishing
- olive oil 2 tablespoons
- pomegranate seeds for garnishing (optional)
Heat 1 tablespoon of olive oil in a frying pan and soften the onions. Remove half the onions and cool, leaving the rest in the pan. In a bowl, combine the spices except the cinnamon bark. Mix half the spices with the minced goat and cooled onions. Form into small balls. Heat remaining olive oil, add the meatballs, cook until slightly coloured all over then add the pomegranate juice, dates, cinnamon bar, remaining spices and tomatoes. Simmer gently until the sauce starts to thick. Sprinkle over the finely chopped coriander just before serving. Garnish with coriander sprays and pomegranate seeds.