A memorable mix of spicy meatballs served in a delicious sweet and sour cherry and pomegranate sauce.
Place the cherries, water, sugar and pomegranate molasses or balsamic syrup 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 set aside.
Meanwhile to make the meatballs, heat the olive oil and gently fry the Garlic, Chilli, Coriander and Cumin for 1 -2 minutes, until fragrant and aromatic. Add the onion and fry gently for 4-5 minutes, until softened and golden brown.
Remove from the pan and add to a bowl with the lamb mince and 1 tbs Parsley. Season and mix well.
Roll 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.
Add the meatballs to the cherry sauce and cook for a couple of minutes to combine the delicious flavours. Garnish with fresh pomegranate seeds and the rest of the Parsley.