Beet Stew with Lamb Meatballs

Serves 4 to 6

FOR THE MEATBALLS:
1 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
1 1/4 lb. ground lamb
1/4 cup dried currants
3 tbsp. chopped flat-leaf parsley leaves
2 tbsp. pine nuts or chopped pistachios
1 tsp. paprika
1/8 tsp cayenne pepper, or to taste
1 egg
1 tsp kosher salt
Freshly ground black pepper, to taste

FOR THE RICE:
1 1⁄2 cups basmati rice, soaked in water for 20 minutes
2 cups water
1 1/4 tsp. kosher salt
1 tsp. turmeric

FOR THE STEW:
8 small to medium red beets (preferably with their greens, see below), peeled and cut into sixths or eighths
7 cups water
4 cloves garlic, finely chopped 
Kosher salt and freshly ground black pepper, to taste
3 tbsp. extra-virgin olive oil 
1 Tbs coriander seeds, toasted and ground
1 Tbs cumin seeds, toasted and ground
1 Tbs curry powder 
2 tsp turmeric
1/2 tsp mild chile powder (such as ancho)
1 tsp. ground ginger
1⁄8 tsp cayenne, or to taste
1 large yellow onion, finely chopped
1⁄4 cup tomato paste
1 Tbs sugar
1 bunch beet greens, thick stems trimmed, chopped (Swiss chard or spinach may be substituted)
4 Tbs fresh lemon juice
Chopped parsley for serving
Chopped fresh mint for serving (optional)

1. Make the meatballs: Heat oil in an medium 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, cayenne and egg and combine with your hands. Roll into 1 1⁄2-inch meatballs (you’ll get 26 to 30) and transfer to a parchment paper–lined baking sheet. Cover meatballs with plastic wrap and refrigerate for 45 minutes.

2. Prepare the rice: Strain and rinse rice and transfer to a 2-qt. saucepan along with the water, salt, turmeric. 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.

3. Meanwhile, make the stew: Bring beets and 7 cups water to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until beets are tender, 25 to 30 minutes. Remove pot from heat and, using a slotted spoon, transfer beets to a bowl; reserve beet juice.

4. 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, 2 Tbs of the oil, coriander, cumin, curry powder, turmeric, chile powder, ginger, and cayenne; set spice paste aside. Heat remaining olive oil in a Dutch oven or 6-qt. pot over medium-high heat. Add onions, season with salt and pepper, 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 and scrape any bits stuck to the bottom of the pot. Add remaining beet juice and sugar; simmer for 5 minutes. Season to taste with salt and pepper (I used about 1/2 tsp). Place reserved meatballs in the simmering stew. Cover and cook, stirring occasionally, for 6 minutes. Add beet greens if using, cover and simmer 2 minutes more, or until meatballs are cooked through. Add beets and cook 2 minutes more. Skim surface of stew, and stir in lemon juice. Check seasoning. To serve, fluff rice with a fork and spoon it into serving bowls along with ladlefuls of the stew and meatballs; garnish with parsley and mint, if using