Lamb Stew: Brown the meat in olive oil, add two peeled whole onions, a little water (~ 1/4 cup) and cook at low heat until the meat is tender.

Meat Balls: Add the spices to the ground veal and mix well. Make tiny meat balls of approximately 1/2 inch in diameter. Place the meatballs in a shallow bowl with a little flour. Turn the meatballs in flour so they are evenly covered to prevent them from sticking to each other. Melt 2 tablespoons of butter in a non-stick pan, cook the meat balls in butter constantly turning them so they turn brown all around. Set them aside.

Final Cooking: Chop the grapes in the food processor, add the pomegranate extract. Slice the carrots. Combine the lamb cubes and the meat balls in a shallow pot, add the grape - pomegranate mixture, add the spices and let it simmer at low heat for about 30 minutes.

Serving: Sprinkle each plate with chopped walnuts, dried mint and rose water before serving.