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flameDinner30–60 mins
Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)
Cook1 hour
ServesServes 4
Ingredients
- 1 lb. ground lamb
- 2 medium yellow onions, one finely grated (1¼ cup), and one finely chopped (2 cups), divided
- ⅓ cups chickpea flour
- 2 tbsp. kosher salt, divided
- 3 tbsp. ground turmeric, divided
- 4 tsp. freshly ground black pepper, divided
- ¼ cups vegetable oil
- ½ cups fresh lemon juice
- 4 medium carrots (1 lb. 5 oz.), peeled and cut into 1-inch cubes
- 2 medium yellow potatoes (10 oz.), peeled and cut into 1-inch cubes
Instructions
- In a large bowl, add the lamb, grated onion, chickpea flour, 1 tablespoon salt, 1 tablespoon turmeric, and 2 teaspoons pepper. Use your hands to mix well, then shape into balls about 1 inch in diameter (You should have about 33 meatballs, weighing ¾ ounce each). Set aside while you make the sauce.
- In a large skillet set over medium heat, add the oil. When the oil is hot, add the chopped onions and the remaining 1 tablespoon salt and cook, stirring occasionally until the onions are soft and just beginning to turn golden, 15–18 minutes. Add the remaining 2 tablespoons turmeric and continue cooking, stirring until completely combined, about 1 minute. Add 3 cups cold water and increase the heat to medium-high. Add the lemon juice and remaining 2 teaspoons pepper. Bring to a boil, then regulate the heat to maintain a strong simmer. Gently add the meatballs and cook for 5 minutes, then gently stir in the carrots and potatoes. Bring back to a boil, then lower the heat to low and simmer until the meatballs are cooked through, the vegetables are tender when poked with a fork, and the sauce is thickened, about 1 hour. Serve immediately.
Originally published at saveur.com. Reproduced for personal collection.