Barberries are popular in Persian/Iranian cookery and lend a sour note to dishes. They are available dried, and need soaking in warm water
for a few minutes to plump up. The quantities in the recipe will make 4 servings.
Mix together 500g ground lamb, a finely chopped onion, a tsp ground allspice, a tsp ground cinnamon, 2 Tbs barberries and a small beaten egg.
Season well with salt and freshly ground black pepper and form into small meatballs. Brown the meatballs all over and set aside. Soften
a chopped onion and a crushed clove of garlic, then add 3-4 skinned and chopped tomatoes, a glass of white wine and a similar amount of
chicken stock, another 2 Tbs barberries and a whole deseeded red chilli. Bring to a simmer, adding a couple of bay leaves and some fresh
thyme leaves, seasoning well with salt and black pepper. Return the meatballs to the pan, cover with a lid and turn the heat down to a
very slow simmer for 45 minutes. Remove the lid and cook for another 15 minutes ot so until the sauce is nice and thick. Serve garnished
with chopped parsley, accompanied by couscous into which you have mixed some toasted almonds and more parsley.