My first attempt from Purple Citrus & Sweet Perfume by Silvena Rowe: Pomegranate Glazed Kebabs with Spiced Pomegranate Chutney, became more of a “cut & paste” creation rather than a carefully followed recipe. In fact, the whole kebab notion went out the window when I decided to slow cook the meat in my tagine. Talk about deviation!
And I confess… I didn’t make the chutney. BUT I did combine part of the chutney recipe into the stewing sauce for the meat.
Silvena’s original calls for marinated, quickly cooked kebabs, glazed with pomegranate sauce, served with a fresh and spicy, uncooked citrus chutney. My original became a marinated, slow cooked lamb dish with a sticky, spicy pomegranate sauce.
It ended up looking like this:
4 garlic cloves, crushed
200ml pomegranate juice (which I didn’t have so I watered down apple juice)
3 Tbsp pomegranate molasses
4 juniper berries, crushed
10 peppercorns (ideally pink… I used black)
1 teaspoon Ras-el-Hanout
Marinade 500-800g lamb fillet, cut into 2.5cm cubes in the above mixture for at least 2 hrs (over night would be perfect). When ready, brown meat in the base of a tagine over high heat with 2 Tablespoons of oil, for a few minutes till seared, reserving the marinade for later.
Add to the marinade:
The juice of 1 lemon
1 tsp of lemon rind
1 Tbsp honey
2 tsp freshly grated orange rind
1 dried red chilli, finely cut
Pour over the meat. Throw in a handful of coarsely chopped onion. Pour over enough boiling water to cover the meat, Seal with the tagine lid and simmer on low for 1.5 hrs.
2 potatoes, peeled and cubed
Taste for seasoning, add further boiling water till the potatoes are almost submerged. Seal tagine and cook a further 30 minutes, until potatoes are tender and meat falling apart with a nice thick sauce.
I ate this with couscous, mixed through cucumber and mint, with a dollop of natural yogurt on the side. The stand out flavour for me came from the juniper berries. Having never tasted them before, I loved how their smell made me think of Gin and Tonic in bite sized form. They have an amazing herbal/medicinal undertone, very difficult to describe, but perfect for lamb. I’ll be keeping my packet of juniper berries very carefully for next time!