Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)

Lamb Meatballs with Carrots and Potatoes
Turmeric does double duty here: it goes into the lamb meatballs as well as the lemony broth they're cooked in.Thomas Payne

Nasim Alikhani, of Sofreh in Brooklyn, NY, calls these lamb-and-chickpea-flour meatballs from Isfahan, Iran “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 to 15 minutes before the dish is ready.

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