In this traditional Iraqi Jewish dish known as kibbeh shiftah b’shwandar, lamb meatballs are braised in a vibrant beet stew. Former SAVEUR test kitchen assistant Yael Coty learned to make it from her grandparents, who left Iraq for Israel in 1950. Pair the earthy dish with a refreshing grenache rosé.
Featured in “Lamb Around the World” by Anissa Helou in the October 2009 issue.
Makes: 4–6
Time: 1 hour 40 minutes
Ingredients
For the rice:
- 1½ cups basmati rice
- 2 tsp. kosher salt
- 1 tsp. ground turmeric
For the meatballs:
- 1 Tbsp. extra-virgin olive oil
- 1 small onion, finely chopped
- 8 oz. ground lamb
- 2 Tbsp. dried currants
- 1 Tbsp. plus 1½ tsp. finely chopped parsley leaves
- 1 Tbsp. pine nuts
- ½ tsp. paprika
- 1 large egg, lightly beaten
- Kosher salt and freshly ground black pepper
For the stew:
- 6 small red beets (about 1 lb.), peeled and cut into sixths
- 3 garlic cloves
- Kosher salt
- 1½ tsp. ground coriander
- 1½ tsp. ground cumin
- 1½ tsp. curry powder
- 1 tsp. ground turmeric
- ¾ tsp. paprika
- ½ tsp. ground ginger
- 5 Tbsp. extra-virgin olive oil, divided
- Cayenne pepper
- 1 medium onion, finely chopped
- ¼ cup tomato paste
- ¼ cup plus 2 Tbsp. fresh lemon juice
- 2 Tbsp. sugar
- 1 Tbsp. finely chopped parsley leaves, for garnish
Instructions
- Make the rice: To a medium bowl, add the rice and enough water to cover. Set aside to soak for 20 minutes.
- Meanwhile, make the meatballs: To a medium skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the onion and cook, stirring occasionally, until golden brown, about 7 minutes. Remove from the heat and set aside to cool slightly.
- In a medium bowl using your hands, combine the lamb, currants, parsley, pine nuts, paprika, egg, and reserved onion. Season with salt and black pepper. Divide the mixture into 12 portions. Wet your hands with water, then roll the portions into 1½-inch meatballs and transfer to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
- Drain the rice and transfer to a medium pot. Add the salt, turmeric, and 2 cups of water and bring to a boil. Turn the heat to low, cover, and simmer for 10 minutes. Remove from the heat and keep covered in a warm place.
- Make the stew: To a medium pot, add the beets and 6 cups of water and bring to a boil. Turn the heat to medium-low, cover, and simmer until the beets are tender, about 30 minutes. Remove from the heat. Using a slotted spoon, transfer the beets to a bowl and set aside. Reserve the beet liquid.
- On a cutting board, mash the garlic and a pinch of salt into a paste with the side of a knife, then transfer to a small bowl. Stir in the coriander, cumin, curry powder, turmeric, paprika, ginger, 3 tablespoons of the oil, and a pinch of cayenne. Set aside.
- To a large pot over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the onion and cook, stirring occasionally, until golden brown, about 7 minutes. Add the tomato paste and reserved spice paste and cook, stirring continuously, until the mixture is lightly browned, about 3 minutes. Stir in the lemon juice, sugar, and reserved beet liquid, bring to a simmer, and cook until reduced slightly, about 5 minutes. Using a spoon, add the reserved meatballs. Cover and cook, stirring occasionally, until the meatballs are cooked through, about 8 minutes. Skim the surface of the stew, add the reserved beets, and continue cooking until heated through, about 2 minutes more.
- To serve, fluff the rice with a fork and spoon it into bowls. Ladle in the stew and meatballs and garnish with the parsley.
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