Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)

None of us cared for the flavor. It was cooked perfectly and looked great, but sadly we threw most of it away.

Delicious! I had to cook a little over an hour to get my veggies cooked thru. I used regular AP flour as I couldn't find chickpea flour. It turned out great. Also I only used about 1/3 c lemon juice and it was plenty. Served with herbed couscous with pine nuts and salad. The photo is the after picture. The turmeric really comes thru in this dish. Next time, I will add fresh mint, parsley or cilantro. It was a little salty, so beware if you are sensitive to salt. Might want to reduce it a little, but the potatoes do soak a lot of it up.