Sleeping Horse just asked me if I thought being a good cook was a clue to a long marriage (I was only half-joking when I replied it was the wine that saved us).
I’ve been thinking it over.
I haven’t always been a good cook. And there are still days when things go wrong – either COMPLETELY wrong – like the time we were having 10 friends here for a bbq. Rick had bought a beautiful (and seriously expensive) pork roast and I started it cooking, then wandered off to prepare vegetables etc. There was a shout from the door – our next door neighbour – do you know you have a fire? ???????????????!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! The pork was unable to be saved… and neither was the paint on the side of the house …or there are the times when things go just a little bit wrong – something doesn’t taste as good as I imagined, or it doesn’t taste of anything much at all, even though I followed the recipe…
Rick and I both like to eat and I am really lucky that he usually enjoys trying something different and since cooking is my hobby it works out really well all round – so perhaps cooking HAS helped 🙂
This recipe is one that I have had lurking for a while – I love Middle-Eastern flavours, the spices are the warm, earthy kind – not the rip-your-ears off HOT kind. The recipe is for meatballs with a sour cherry sauce using dried cherries. I have searched, but can’t find dried cherries. Then I remembered I made that rice pudding with meringue and cherries disaster a while ago, and I had half a jar of sour cherries left over… so I changed the recipe a bit.
Rick had seconds, and is finishing the left-overs for lunch right now (which is a nuisance, because I had a hankering for it myself! :-))
Lamb Mince with Sour Cherries
In a mortar and pestle, munch 2 garlic cloves, 1/4 tsp dried chilli flakes, 2 tsp ground coriander, 2 tsp ground cumin and a pinch of salt to make a paste.
Put some oil in a large pan and fry the paste over low heat until it is fragrant – doesn’t take long.
Add 1 finely chopped onion and fry until softened.
Add 500g lamb mince to the pan and stir to mix and brown the meat.
Add 2 tbsp pomegranate molasses, a big handful of chopped parsley and about 1/3 cup of sour cherries (I chopped them up a bit – mainly to check there were no stones in them) to the pan and a little bit of stock or water to moisten.
Cook gently until the liquid has pretty much gone, squeeze in some lemon juice – just to sparkle it up a bit.
We ate it with a salad of tomato, cucumber and avocado which I chopped quite small, then added a whole lot of chopped parsley and coriander.
We had rice too.
I forgot to take a photo, so instead I will show you what has been happening in our backyard today…
The new fence is taller than we imagined it would be...
If the rain holds off today – which doesn’t look likely, we should have a complete fence by the end of today. You can’t tell from this photo, but the lawn is so wet we are thinking of planting rice… 🙂
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