A Pot of Marmalade: The ultimate guide to making and cooking with marmalade by Randell Sarah

Author:Randell, Sarah [Randell, Sarah]
Language: eng
Format: epub
ISBN: 9781444784336
Publisher: Hodder & Stoughton
Published: 2014-11-06T05:00:00+00:00

PERSIAN SPICED MEATBALLS WITH DILL YOGHURT

Serves 4

Barberries are small sour fruit that contrast well with the sweetness of marmalade. If you can’t find them – Iranian shops are the place to look – use finely chopped dried sour cherries instead. I claim no grounds on authenticity here, but these vanished when I made them for a group of friends one Friday night. Serve with couscous or rice, with extra herbs and slivered pistachios stirred through.

* * *

15g dried barberries

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 clove of garlic

1 tablespoon chopped mint

2 tablespoons chopped dill

2 teaspoons sumac

1 teaspoon flaked salt

1 large egg, lightly beaten

2 tablespoons marmalade, such as Seville orange or lemon

500g lamb mince

50g fresh white breadcrumbs

1 tablespoon oil and a small knob of butter, for frying

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