Ground Lamb on Cinnamon Stick

• 1 lb ground lamb
• 1/4 c tart cherry juice or pomegranate juice
• 1/2 tsp ground cinnamon
• 1/2 tsp allspice
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground cardamon
• 1/2 shredded or finely chopped medium onion
• 1/4 c toasted pine nuts
• 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

• 1/2 c apricot preserve
• 3 TBSP soy sauce
• 1 TBSP wasabi sauce (such as “golds”)

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

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