Kal-leh Gonjishki
Tiny meatballs in tangy tomato sauce with roasted potatoes
Ingredients
Meatballs
- 1 pound ground beef or lamb
- 1 small onion, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper, ground
- 1/2 teaspoon turmeric, ground
- 1/4 teaspoon cinnamon, ground
- 2 tablespoons olive oil
Sauce
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric, ground
- 2 tablespoons tomato paste
- 2 large ripe tomatoes, diced. (peeling optional)
- 2-4 tablespoons fresh lemon juice
- 1 1/2 cups water, adjust as necessary
- 1 teaspoon salt
- 1/2 teaspoon pepper, ground
Potatoes
- 2 large yukon gold potatoes, cut french fries style
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon, turmeric, ground
Instructions
- In a large mixing bowl, combine all the ingredients for the meatballs except for the oil and mix well and form into small meatballs (about 2 tablespoons)
- Heat the oil over medium-high heat in a large frying pan and saute the meatballs for about 10 minutes.
- Move and turn the meatballs as necessary to brown them on all sides. Remove from the pan and set aside.
- Heat 2 additional tablespoons of oil in the same pan and saute the diced onions for about 10 minutes over medium heat, until lightly golden brown.
- Add the minced garlic and turmeric, and saute for 2 minutes.
- Add the tomato paste to the onions and gently saute for an additional 2 minutes.
- Add the remaining ingredients for the sauce and bring to a gentle simmer.
- Return the meatballs to the pan, cover, and cook over low heat for 1 hour. Taste and adjust for tartness and seasoning.
- While the stew is cooking, combine the sliced potatoes with oil, salt, turmeric, and roast in a 375℉ oven for 30 minutes or until fully roasted.
- Arrange the stew on a serving platter and place the roasted potatoes on top. Serve with Persian steamed basmati rice.
Tried this recipe?Let us know how it was!