Subj : Happy Hannukah - 09
To   : All
From : Dave Drum
Date : Mon Dec 19 2022 05:25:00

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

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... "There is a strength in the union even of very sorry men." -- Homer
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