Our Recipes

Beet Stew with Lamb Meatballs

Hearty and colorful stew combines the earthy sweetness of beets with succulent lamb meatballs, creating a rich and satisfying dish.

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Main Ingredients

6 small red beets, peeled and cut into sixths

3 cloves garlic, finely chopped

5 tbsp olive oil

1½ tsp RK Coriander Powder

1½ tsp RK Cumin Powder

1½ tsp RK Curry Powder

1 tsp RK Turmeric Powder

1/2 tsp RK Paprika Powder

1/2 tsp RK Ginger Powder

1 medium onion, finely chopped

¼ cup tomato paste

6 tbs fresh lemon juice

2 tsp RK Sugar

1 tsp finely chopped fresh flat-leaf parsley


Heat oil in an 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 1½" meatballs and transfer to a parchment paper–lined baking sheet. Cover meatballs with plastic wrap and refrigerate for 30 minutes.

To make the stew, bring beets and 6 cups water to a boil. 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.

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 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.

Ladle the beet stew with lamb meatballs into bowls. Serve hot with crusty bread.

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