A lamb and a beet walk into a bar...
What? Why did I say that? Well lets start with something else first. While Dr. Food was away again in San Diego I made this stuffed potato. It is from Gimme Some Oven I had to make it. Looked right up my alley.
Easy. Bake a potato. Scoop out potato. Blob a little butter in there.
Eat the damn potato with the egg and chorizo in it. Oh yeah I also put cheese on it. No, it isn't low calorie.
Lets change the subject to Beets. I made a wonderful dish called Hamad, Iraqi Braised Lamb with Beets and Tomatoes from Jewish Cooking in America, by Joan Nathan. I got the recipe from Splendid Table.
Really easy recipe and so good. I am sure that we will be making this again.
It really just a matter of browning the meat and chopping up some vegetables. Then you can sit on your ass for 2 hours and do nothing.
Then you can act like you worked really hard so that your husband or wife has to do the dishes.
Hamad, Iraqi Braised Lamb with Beets and Tomatoes
From Jewish Cooking in America, by Joan Nathan
"Hamad, which means sweet and sour, is often served at Rosh Hashanah. "Iraqi meat dishes are always braised in chopped tomatoes with turmeric," said Shoshanna Sofaer, who prepared this dish at a family gathering in Washington. You can add carrots, turnips, zucchini, and parsnips to it."
1. In a heavy saucepan, mix together the lamb with the tomatoes, salt, pepper, garlic, turmeric, and sugar. Cook on a high flame, stirring, until the meat is brown. Then simmer, covered, on top of the stove for about 2 hours, adding more juice from the tomatoes if necessary.
2. Meanwhile, cook the beets in water to cover for about 20 minutes. When cool enough to handle, peel, and dice.
3. Add the beets to the stew and simmer, covered, about 20 minutes more. Just before serving, add the lemon juice and adjust the seasonings. Serve with white rice.
