For Sauce.Place the cherries, water, sugar, balsamic syrup and pomegranate juice in a saucepan. Bring to a boil and then gently simmer for 30 minutes, until the sauce is thick and syrupy. Add the lemon juice and set aside.
For Meatballs: Heat the oil and gently fry the garlic chili 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 ground lamb and 15 mL parsley. Season and mix well. Roll the meat into small balls about the size of cherry tomatoes and fry small batches over 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 braise in a hot oven for 30 minutes to combine the flavours. Garnish with fresh pomegranate seeds and the remaining parsley.
