Cook 40 mins
STEP 1Place the cherries, water, sugar and pomegranate molasses in a saucepan. Bring to the boil and then gently simmer for 30 minutes, until the sauce is thick and syrupy. Add the lemon juice, and then set aside.
STEP 2Meanwhile make the meatballs. Heat the olive oil and gently fry the Garlic Granules, Crushed Chillies, Coriander and Cumin for 1 -2 minutes. Add the onion and fry gently for 4-5 minutes, until softened and golden brown.
STEP 3Remove from the pan and add to a bowl with the lamb mince and 1 tbs Parsley. Season and mix well.
STEP 4Roll the meat into small balls about the size of cherry tomatoes and fry in small batches, over a medium-heat, until cooked through. Drain excess liquid as necessary. Remove the meatballs from the pan and drain on absorbent kitchen paper.
STEP 5Add the meatballs back to the frying pan and pour over the cherry sauce. Heat through for a couple of minutes to combine the delicious flavours. Garnish with fresh pomegranate seeds and the rest of the Parsley.
466 kcalories, protein 24.8g, carbohydrates 41.3g, fat 21.7g, saturated fat 7.9g, fibre 6.8g, salt 0.2g,