Kafta Bil Karaz (Lamb Meatballs with Cherry Sauce)

Step 1

Place 0.5 lb ground lamb in a medium bowl with 0.25 minced onion, 2 tablespoons chopped fresh mint, 0.5 teaspoon ground cinnamon, and 0.5 teaspoon salt and pepper.

Step 2

Mix with your hands until all ingredients are evenly distributed and the mixture holds together, about 1 minute.

Step 3

Divide the mixture into 8 equal pieces, then roll each piece between your palms into a ball about the size of a walnut.

Step 4

Heat 2 tablespoons olive oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Place all 8 meatballs in the hot skillet in a single layer, leaving space between each ball so they brown instead of steam, and cook without moving them for 3 minutes.

Step 6

Roll each meatball over using tongs or two spoons so the other side sits flat in the pan, then cook for another 2 minutes until the second side is golden brown.

Step 7

Pour 1 cup fresh or frozen pitted cherries directly into the skillet around the meatballs, then add 0.25 cup water and stir gently to combine.

Step 8

Reduce heat to medium and simmer uncovered for 8 minutes, stirring the sauce once every 2 minutes, until the sauce is glossy and has darkened slightly in color.

Step 9

Taste the sauce and add a pinch more salt if needed, then remove from heat.

Step 10

Slide the meatballs and cherry sauce into a shallow bowl or onto a plate, leaving them in their sauce so they stay moist.