Lamb Meatball Stew (Persian Koufteh Ghelgheli)

These lamb and chickpea flour meatballs from Isfahan, Iran are humble but delicious. The meatballs are cooked in a fragrant broth of turmeric, onions, and lemon juice, and accompanied by carrots and potatoes. When tart seasonal fruits are available - like Iranian sour plums in spring, sour cherries in the summer, or quince in the fall - Alikhani likes to incorporate them into the dish as a foil to the rich meat, adding them toward the end of the cooking, about 10-15 minutes before the dish is ready.

1 lb ground lamb
1 medium yellow onion, finely grated (1¼ cup)
1 medium yellow onion, finely chopped (2 cups)
⅓ cups chickpea flour
2 Tbsp. kosher salt, divided
3 Tbsp. ground turmeric, divided
4 tsp. black pepper, freshly ground
¼ cups vegetable oil
½ cups lemon juice, freshly squeezed
4 medium carrots (1 lb 5 oz), peeled and cut into 1" cubes
2 medium yellow potatoes (10 oz), peeled and cut into 1" cubes

In a large bowl, add the lamb, grated onion, chickpea flour, 1 Tbsp. salt, 1 Tbsp. turmeric, and 2 tsp. pepper. Use your hands to mix well, then shape into balls about 1" in diameter (You should have about 33 meatballs, weighing ¾ oz 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 Tbsp. salt and cook, stirring occasionally until the onions are soft and just beginning to turn golden, 15-18 minutes. Add the remaining 2 Tbsp. 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 tsp. 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.

Makes 4 servings.