MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beet Stew w/Lamb Meatballs
Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice
Yield: 5 servings

MMMMM-------------------------MEATBALLS------------------------------
1 tb Extra-virgin olive oil
1 sm Yellow onion; fine chopped
1/2 lb Ground lamb
2 tb Dried currants
1 1/2 tb Chopped flat-leaf parsley
- leaves
1 tb Pine nuts
1/2 ts Paprika
1 lg Egg; lightly beaten
Salt & fresh ground pepper

MMMMM----------------------------RICE---------------------------------
1 1/2 c Basmati rice; soaked in
- water for 20 minutes
2 ts Kosher salt
1 ts Turmeric

MMMMM----------------------------STEW---------------------------------
6 sm Red beets; peeled, cut in
- sixths
3 cl Garlic; fine chopped
5 tb Extra-virgin olive oil
1 1/2 ts Ground coriander
1 1/2 ts Ground cumin
1 1/2 ts Curry powder
1 ts Turmeric
3/4 ts Paprika
1/2 ts Ground ginger
1/8 ts Cayenne
1 md Yellow onion; fine chopped
1/4 c Tomato paste
6 tb Fresh lemon juice
2 tb Sugar
1 tb Fine chopped fresh flat-leaf
- parsley

MAKE THE MEATBALLS: Heat oil in an 8" skillet over
medium-high heat. Add onions and cook, stirring
occasionally, until golden brown, about 7 minutes.
Remove from heat; let cool slightly. Add onions to a
medium bowl along with lamb, currants, parsley, pine
nuts, paprika, and egg and combine with your hands.
Divide mixture into 12 portions; dip your hands in a
bowl of water and roll portions into 1 1/2" meatballs
and transfer to a parchment paper-lined baking sheet.
Cover meatballs with plastic wrap and refrigerate for 30
minutes.

PREPARE THE RICE: Strain rice and transfer to a 2-qt.
saucepan along with the salt, turmeric, and 2 cups
water. Bring to a boil, reduce heat to low, cover, and
cook for 10 minutes. Remove pot from heat and keep
covered in a warm place.

MEANWHILE, MAKE THE STEW: Bring beets and 6 cups water
to a boil in a 4-qt. saucepan. Reduce heat to
medium-low, cover, and simmer until beets are tender,
about 30 minutes. Remove pot from heat and, using a
slotted spoon, transfer beets to a bowl; reserve beet
juice.

Put garlic on a work surface and sprinkle with a little
salt; finely chop. Scrape the garlic into a paste with
the side of the chef's knife. In a small bowl, combine
garlic paste, 3 tbsp. oil, coriander, cumin, curry
powder, turmeric, paprika, ginger, and cayenne; set
spice paste aside. Heat remaining olive oil in a 6-qt.
pot over medium-high heat. Add onions and cook, stirring
occasionally, until golden brown, about 7 minutes. Add
reserved spice paste and tomato paste and cook, stirring
constantly, until mixture is lightly browned, about 3
minutes. Stir in 1 cup of the reserved beet juice. Add
remaining beet juice, lemon juice, and sugar; simmer for
5 minutes. Using a spoon, place reserved meatballs in
the simmering stew. Cover and cook, stirring
occasionally, until meatballs are cooked through, about
8 minutes. Skim surface of stew, add reserved beets, and
cook for 2 more minutes. To serve, fluff rice with a
fork and spoon it into serving bowls along with
ladlefuls of the stew and meatballs; season and garnish
with parsley.

By: Yael Coty

SERVES 4-6

RECIPE FROM: https://www.saveur.com

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