Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)

Name: Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)
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

www.saveur.com

These tender lamb meatballs from chef Nasim Alikhani of Sofreh in Brooklyn, NY, are held together with chickpea flour and cooked in a fragrant lemon-turmeric broth.

View Original

Share this recipe:

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