Beet Stew with Lamb Meatballs

Saveur

Ready in: 45 minutes
Servings: 4
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • * 1/8 tsp. cayenne
    Spices and Seasonings
  • * 1½ tsp. curry powder
    Spices and Seasonings
  • * 1 tbsp. finely chopped fresh flat-leaf parsley
    Produce
  • * 3 cloves garlic, finely chopped
    Produce
  • * 1½ tsp. ground coriander
    Spices and Seasonings
  • * 1½ tsp. ground cumin
    Spices and Seasonings
  • * ½ tsp. ground ginger
    Spices and Seasonings
  • * 6 tbsp. fresh lemon juice
    Produce
  • * 5 tbsp. extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • * ¾ tsp. paprika
    Spices and Seasonings
  • * 6 small red beets (about 1 lb.), peeled and cut into sixths
    Produce
  • * 2 tbsp. sugar
    Baking
  • * ¼ cup tomato paste
    Pasta and Rice
  • * 1 tsp. turmeric
    Spices and Seasonings
  • * 1 medium yellow onion, finely chopped
    Produce

Steps

  • 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.Pairing Note: The earthy 2006 Marqus de Cceres grenache ros 2006 ($
  • from Rioja has refreshing spicy notes and pairs well with this earthy dish. Ania Zawieja

Nutrition

  • Calories: 271.11  cal  (13.56%)
  • Fat: 18.39  g  (28.29%)
  • Saturated Fat: 2.56  g  (15.98%)
  • Carbohydrates: 26.78  g  (8.93%)
  • Sugar: 17.52  g  (19.47%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 222.93  mg  (9.69%)
  • Protein: 3.53  g  (7.06%)
  • Manganese: 0.7  mg  (34.8%)
  • Folate: 138.55  µg  (34.64%)
  • Vitamin K: 29.61  µg  (28.2%)
  • Vitamin C: 22.33  mg  (27.06%)
  • Vitamin E: 3.66  mg  (24.39%)
  • Fiber: 5.38  g  (21.54%)
  • Potassium: 673.85  mg  (19.25%)
  • Iron: 2.87  mg  (15.93%)
  • Vitamin A: 622.07  IU  (12.44%)
  • Magnesium: 47.37  mg  (11.84%)
  • Vitamin B6: 0.22  mg  (10.86%)
  • Copper: 0.19  mg  (9.73%)
  • Phosphorus: 85.21  mg  (8.52%)
  • Vitamin B2: 0.1  mg  (5.87%)
  • Vitamin B3: 1.14  mg  (5.68%)
  • Calcium: 55.02  mg  (5.5%)
  • Vitamin B1: 0.08  mg  (5.27%)
  • Zinc: 0.75  mg  (4.97%)
  • Selenium: 2.7  µg  (3.86%)
  • Vitamin B5: 0.29  mg  (2.91%)

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