Lamb Pistachio Meatballs

Boil a kettle

Chop the pistachios coarsely

Peel and finely chop (or grate) the garlic

Combine the lamb mince, garlic, sultanas, cumin and pistachios in a mixing bowl

Season the mixture generously with salt and pepper

Mix everything with clean hands

Divide and roll into 6 (12) even balls, then refrigerate until step 5

Tip: Chilling the meat helps it hold its shape when cooking

Meanwhile, cut the potatoes (with skins on) into bite-size chunks

Add the potatoes to a pot (with a matching lid) of salted boiling water

Boil on a high heat, covered, for 10-15 min or until you can pierce them easily with a fork

Meanwhile, peel the carrot(s), discarding the root end(s)

Continue to peel lengths off the carrot until you have a pile of carrot 'ribbons' and grate the remaining core 

Place the ribbons in a bowl of cold water  

Chop the coriander finely, including the stalks

Heat a wide-based pan (preferably non-stick) with a matching lid with 1 tsp (2 tsp) vegetable oil on a medium-high heat 

When hot, add the meatballs and cook for 4 min or until browned 

Cover, reduce the heat to medium-low and cook for a further 8-10 min 

Shake them about a bit for even cooking!

Meanwhile, combine the pomegranate molasses in a large mixing bowl with 2 tbsp (4 tbsp) olive oil and a pinch of salt and pepper

This is your pomegranate dressing

Once the potatoes are tender, drain and return them to the cooking pot 

Add a knob of butter and a splash of milk and mash until smooth

Season generously with salt and pepper