Saturday, 13 April 2013


Pomegranates are dripping off tree's at the moment. Heavy and pregnant with seeds and juice. Such a beautiful sight when one glimpses them, often driving past. They make Autumn a colourful and delicious time of year with their crimson hues contrasting amongst all the rusty oranges and yellows. 

Unfortunately, many of the tree's fruit spotted in neighbourhood garden's go unused. The bird's seem to get more joy out of them than your average South African.

Not this South African though. I have learnt the preciousness of this ancient fruit with it's intense flavour and colours. I stocked up on a few boxes last week. To enjoy a glass of freshly squeezed pomegranate juice first thing in the morning is a special treat. The fact that they are meant to be high in anti-oxidant's is an added bonus.

My intention is to make pomegranate molasses - of which the first test batch was cooked up yesterday. (More about that soon.)  It would be amazing added to the following recipe - which utilizes the jewel like seeds.  ( You can find pomegranate molasses from speciality food stores if you don't want to make your own. But be warned it's likely to be imported an comes with a pretty price tag.)

I  love pomegranate seeds for their crunchy texture & striking colour addition. Out of season you can use dried ones  - which work just as perfectly and add just as much beautiful colour to the plate. Pre packed rotis can usually be bought from your local supermarket otherwise a nearby indian takeaway /restaurant should be a good source for some freshly made ones. Use fresh naan if you can't get hold of rotis.

serves 8 - 10
1 leg of lamb - deboned & butterflied
250 ml buttermilk / milk mixed with 2 tablespoons lemon juice
1 table spoon crushed black pepper
4 garlic cloves - chopped
4 lemons
1 tub greek yoghurt
big handful fresh coriander leaves
handful big mint leaves
1/2 cup or so pomegranate seeds
olive oil to drizzle
salt to taste
8 rotis
Marinade the lamb in the buttermilk, garlic & black pepper for an hour. In the mean time get your coals ready to a medium/hot heat -you need to cook the lamb for 45 minutes. If you can't get a braai going to grill your lamb - switch your oven onto its hottest setting & roast for 45-50 minutes - turning over half way through.
Rest the meat for 10 minutes before carving into slices.
While the meat rests -warm up your rotis in a pan.
Assemble the rotis by placing 2-3 slices of lamb down the centre, sqeeze over some lemon juice, oilive oil & a little salt, dollop on 1-2 tablespoons of yoghurt & a scattering of herbs & pomegranate seeds. Fold over the sides towards the middle so they overlap & enjoy all the flavours come together.