Hamedani Kufta

The cuisine is tried on Nature's Day, the last day of the Persian new year Holiday.
It is cooked like Tabrizi Kufta. The lamb meat should be mixed with onions. It contains chickpeas but no Herbs.
Ingredients
Fresh lamb meat, 1 kg
Split peas, 250 g
Onion, large, 1 no, for filling
Onions, 2 nos for the sauce
Chickpeas, 500 g
Egg, 1 no
Rice, 1/2 glass
Salt, pepper, turmeric, for seasoning
Chickpea flour, 2 tablespoons
Fillings ingredients,
Boiled egg,
Prunes , a couple
Walnut pieces, a fistful
Sautéed onion, 2 tablespoons
Tiny little meatballs of the mixture
Procedure
Mix together meat and onion. Cook chickpeas, split peas and rice separately. And add into the meat mixture along with chickpea flour. Knead all the ingredients well in a large mixing bowl and stuff with each of the fillings above. You can even stuff with all the above ingredients for fillings. Shape them into your proper-sized balls with your palms. Be careful to form them properly to prevent the fillings out.
Put a pot over the flame and sautéed the tomato paste and fried onion. Season to taste with salt, pepper and turmeric. Let it simmer. The sauce is ready now. Arrange the Kuftas in the pot carefully and cook them over a low heat. Once ready, remove them with the sauce to a deep-bottomed plate and take onto the table. Serve with pickles and fresh Persian bread. Bon Appetit!