This is a variation on Koufteh Ghelgheli, a traditional Iranian dish.
Finely chop an onion and mix with minced (ground) lamb. Season with salt, pepper and a heaped tsp of turmeric,
and mix well with your hands. Form into small meatballs. Now, in a deep casserole, fry a chopped onion until
softened, then add a Tbs turmeric, mixing well, then add 2 cups of water and the juice from half a lemon.
Bring to a simmer and add the meatballs. Cook gently for 5 minutes, then add potatoes cut into small chunks
and sliced carrots. Cover and bake in a 170°C oven for about an hour. Finally add a few green seedless grapes
and continue baking uncovered for another 15 minutes. Serve garnished with fresh coriander.