Prepare the meatballs: Mix the lamb, onion, baharat, salt, pepper, parsley, mint, egg, and breadcrumbs in a medium bowl until combined well. Take 1 ½ teaspoons of the mixture and form a small meatball. Place the meatball onto a tray or plate.  Repeat with the remaining mixture. Place a large skillet over medium high heat and add 2-3 tablespoons of olive oil. Once the oil is hot, place the meatballs into the skillet and sear them on all sides until deep golden brown, about 3 to 5 minutes per side. Transfer to a plate and set aside.

Make the sauce: Heat up the olive oil in a large pot over medium heat. Add the onion and saute until golden. Add the garlic and cook for another 2 minutes. Add the broth or water into the pot, the soy sauce, lemon juice, chili, cherries, plums (if using) and plum jam or sugar. Stir well and bring the mixture to a boil over high heat. Gently place the meatballs into the boiling mixture, cover the pot with a lid and cook for 15 minutes on a low flame. Remove the lid, and continue cooking the mixture until the sauce reduces and coats the meatballs. 

Serve hot with a side of rice.