• 30g/1 ounce barberries or cranberries
  • 3 tablespoons verjuice or cider vinegar
  • 3 tablespoons sugar
  • Pinch of cinnamon
  • 10g/1/4 ounces pistachio, roughly chopped
  • 400g/ 14 ounces minced lamb
  • 1 medium chili, finely sliced
  • 3 garlic cloves, minced
  • 1/4 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1 tablespoon pomegranate molasses
  • 1 handful coriander leaves, finely chopped
  • 6 iceberg or round lettuce leaves


  1. Soak the barberries in twice their volume of water for about 10 minutes. Drain and remove the stems. Place a heavy based saucepan on medium heat, add the barberries or cranberries, if using, sugar, verjuice or cider vinegar, if using, and cinnamon. Mix well, bring to a boil then reduce heat and simmer for 5 minutes, till just syrupy but not completely set. Remove from heat, mix in the pistachios and allow to cool. Transfer to a serving plate, cover and set aside.
  2. In a mixing bowl, combine the lamb, chili, garlic, cumin, coriander, cinnamon, pomegranate molasses, coriander, salt and pepper mixing well till all incorporated. Pinch off a very small portion for testing and shape into a patty. Add a small frying pan to medium heat, drizzle a tablespoon of oil and fry the patty about 2-3 minutes on each side. Once cooked, allow to cool a couple of minutes then taste. Adjust seasoning accordingly, cover and set aside in fridge overnight. Bring to room temperature (about 1 hour) before grilling. Shape the meat into 6 individual patties. Pre-heat grill or start BBQ and grill about 2-4 minutes on each side, depending on how much you prefer them cooked. Alternatively, you can cook them in a griddle pan or saute pan over medium-high heat on the stove top for a couple of minutes each side. Serve each burger on a lettuce leave topped with the barberry-pistachio relish.