Subj : High Holy Days - 18
To   : All
From : Dave Drum
Date : Wed Oct 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
 
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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Lard adds a meaty boost to dishes that don't have any actual meat
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