1. Preheat oven to 170C fan-forced (190C conventional).
2. Combine all the kofta ingredients in a large bowl,and using your hands,work the mixture until everything is well combined and the meat feels sticky and tacky. You need to work it to this point or the koftas will just fall off the skewers as they bake. Shape the mixture around 5 or so metal skewers,place on a plate and set aside while you prepare the grains.
3. In a large baking dish (about 30cm x 25cm x 8cm) add the grains and stir to combine. Add the spices and stir again before adding the falafel pieces,dates and cranberries. Gently pour over the wine and stock. Pop in the oven,while you prepare the lamb. You want to give this part a 15-minute head start before adding the lamb.
4. Place a large frypan,big enough to accommodate the skewers,over medium-high heat. Add the olive oil and once a sheen appears,add the lamb and briefly brown on all sides. You don't want to cook it through,but you want the lovely charred edges.
5. Working carefully,open the oven door and transfer the skewers on top of the grain mixture. Close the door and cook for a further 30-40 minutes until the liquid has been absorbed and the grains are cooked through. Remove from the oven and drizzle the koftas with the additional pomegranate molasses. Season generously with salt and pepper. Top with the herbs and pomegranate arils (if using) and serve with some flatbreads and a dollop of yoghurt.
*If you don't have any skewers for the koftas,don't panic. Shape them into round meatballs instead – just make them fairly large to prevent them drying out in the oven.
**You'll find falafels in the deli or frozen section of most supermarkets.
***Given the lockdown status of many parts of the country,you can go as scant or as over the top as you like,throwing all manner of herbs at the end of the cook,but if you don't have them,this dish is still great sans adornments.