INGREDIENTS

1 large brown onion, finely chopped
2 tablespoons extra virgin olive oil
400g minced lamb
0.5 teaspoon ground black pepper
2 teaspoon ground cumin
2 teaspoon ground cinnamon
1 teaspoon ground corriander
1 teaspoon of chili powder or flakes (to your taste )
2 garlic cloves finely chopped
4 tablespoons pomegranate molasses

METHOD

1. Stir fry the onion in the oil for five minutes.
2. Add the mince and stir1fry until the meat is browned.
3. Stir in the spices and add the chopped garlic and continue cooking for two minutes.
4. Add the pomegranate molasses and 200ml water and cook until the lamb looks sticky and glossy.
5. Serve with flatbread or use as filling for wraps.