• High Holy Days - 18

    From Dave Drum@1:18/200 to All on Wednesday, October 26, 2022 15:06:54
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    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

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

    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

    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

    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

    Uncle Dirty Dave's Archives


    ... Lard adds a meaty boost to dishes that don't have any actual meat
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)