Grind your pistachios in a food processor.
Chop the onion, tarragon, parsley and cilantro.
In a large bowl, mix together the ground lamb, pistachios, onions, herbs, lemon juice, bread crumbs, red pepper flakes, sea salt, cracked black pepper, cumin and egg. This is your meatball mixture.
Form walnut sized meatballs and place in the center of the wonton wrapper.
Dip a finger in a bowl of water and wet the edges of the wrapper.
Fold wrapper in half, into a rectangle.
Seal top edges leaving the middle open to expose the meatball. The dumpling should look like a kayak.
Grease your oven proof dish. A round dish is best, but any casserole dish will work. Arrange dumplings in dish in a geometric pattern.
Bake at 325 degrees for 15 minutes.
Remove from oven and drizzle pomegranate juice over the meatballs. Top with sliced butter. Place back in the oven for another 15-17 minutes, or until meatballs are cooked through.
Mix together the sauce ingredients.
Garnish dumplings with chopped pistachios, pomegranate arils. Drizzle some of the sauce overtop and save the rest for dipping.