Hearty and colorful stew combines the earthy sweetness of beets with succulent lamb meatballs, creating a rich and satisfying dish.
Prep Time
20 MINS
Cook Time
45 MINS
Total Time
65 MINS
Servings
4-6 SERVINGS
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
Directions
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.
