Lamb, sour cherry and pistachio meatballs with lemon-scented brown butter recipe

Serve these juicy Egyptian meatballs with rice, couscous or mash

These juicy Egyptian lamb meatballs are similar in many ways to their Sicilian and Balearic cousins, which are more usually made with pork. Here I’ve paired them with a nutty and lemony brown butter with lots of dill. They are delicious with rice, couscous or mashed potatoes. Middle Eastern supermarkets sell two types of sour cherries – you want the less tart, sweetened ones (the red ones are mouth-­puckeringly sour).
Prep time: 20 minutes, plus chilling
Cook time: 30 minutes
4-6 (makes about 24 meatballs)
For the brown butter