MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Koufteh Ghelgheli (Iranian Lamb Meatballs w/Turmeric Grav
Categories: Lamb/mutton, Citrus, Vegetables
Yield: 4 servings
1 lb Ground lamb
2 md Yellow onions; 1 fine
- grated; and 1 fine chop'd,
- divided
1/3 c Chickpea flour
2 tb Kosher salt; divided
3 tb Ground turmeric; divided
4 ts Fresh ground black pepper;
- divided
1/4 c Oil
1/2 c Fresh lemon juice
21 oz Carrots; peeled, in 1"
- cubes
10 oz Yellow potatoes; peeled, in
- 1" cubes
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" diameter (You should have about 33
meatballs, weighing 1/4 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 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.
RECIPE FROM:
https://www.saveur.com
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